Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Medium
Chicken cut into medium sized pieces on bone 750 grams
Onions 2 medium
Oil 2 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Yogurt 6 tablespoons
A few thin strips of red capsicum for garnishing
A few thin strips of ginger for garnishing
Spinach blanched 1 medium bunch
Fresh mint leaves roughly chopped ½ bunch
Fresh coriander leaves roughly chopped ½ bunch
Green chillies roughly chopped 2
Fennel seeds (saunf) 1 teaspoon
Scraped fresh coconut 1 cup
Step 1: For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.
Step 2: Finely chop onions.
Step 3: Heat oil in a deep non-stick pan, add cloves and onions and saute for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.
Step 4: Add the ground paste and mix well.
Step 5: Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.
Step 6: Transfer into a serving bowl and serve hot garnished with red capsicum and ginger strips.