Ingredients
Chicken breast- 2 skinless boneless cubed
Onion- 1 large chopped finely
Tomato- 2 large pureed
Ginger garlic paste- 1 tsp+1/4 tsp
Spinach- 2 cups roughly chopped or pureed
Turmeric powder- 1/4 tsp
Chilli powder- 2 tsp+1/2 tsp
Coriander powder- 2 tsp
Cumin powder- 1tsp
Garam masala- 1/2 tsp
Salt- as needed
Light cream- 3 tbsp(optional)
Marinate chicken with 1/4 tsp ginger garlic paste, 1/2 tsp chilli powder and salt for 30 minutes.
For tempering
Oil- 1 tbsp+ 1 tsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Method
- In a pan, heat 1 tsp of oil and cook the chicken until done. Add chopped spinach to the pan and saute for few minutes until spinach is wilted.Remove from pan and keep warm.
- In the same pan, add 1 tbsp of oil and do the tempering. Saute onions, turmeric powder and ginger garlic paste for 2 minutes.
- Add tomato puree and all the powders except garam masala. Fry for 5 minutes.
- Add one cup of water and bring to a boil. Add more water if needed according to desired consistency.
- Add cooked chicken and spinach. Bring the gravy to boil.
- Sprinkle garam masala and add cream if using. Mix well.
- Serve warm with roti.