Wednesday, July 17, 2013

Spinach Chicken


  • 1 bunch of spinach
  • 3/4 kg of chicken (cut into small pieces)
  • 2 chopped onions
  • 1 chopped tomato
  • 1 bay leaf
  • 2 cloves
  • 2 cinnamon small sticks
  • 2 tablespoon of ginger garlic paste
  • 2 tablespoon of chilli powder
  • 1 tablespoon of garam masala
  • 1/2 tablespoon of coriander powder
  • 1 tablespoon of turmeric powder
  • 2-3 tablespoon of vegetable oil
  • Salt to taste


  1. Wash the chicken with turmeric and oil, drain the water and keep it aside.
  2. Remove the leaves from the spinach bunch, wash it and drain the water.
  3. Steam the leaves in microwave oven for 3 minutes.
  4. Heat oil in the pan, add bay leaves, cloves and cinnamon, then add onions saute for 2 minutes.
  5. Add ginger garlic paste, saute till the onion becomes translucent.
  6. Add tomato, cook till it becomes soft,. Now add chicken peices and mix well.
  7. Add garam masala, chilli powder, coriander powder, a pinch of turmeric powder and salt as required, then mix all together.
  8. Cover with its lid and cook till the chicken becomes juicy and tender.
  9. In the meanwhile, blend the spinach leaves and make it like a paste.
  10. Add the spinach paste into the pan, cook till the raw smell of spinach goes away.
  11. Serve hot with Rice, Naan, Roti.

1. I did not add water, because the chicken slowly release moisture ( you can see it in the picture)
2. If you want loose gravy consistency, you can add some water.

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