Chicken and Spinach Curry

 INGREDIENTS:

1. Chicken 500 grams
2. Spinach 200 grams, finely chopped
3. Onion 2 large, finely chopped
4. Ginger-Garlic Paste 2 tbsp
5. Tomato 1 large chopped
6. Yoghurt 2 tbsp 
7. Green Chilis 2-3 slit
8. Cumin Seeds 1 tsp
9. Red Chili Powder 1 tsp
10. Turmeric Powder 1 tsp
11. Coriander Powder 1 tsp 
12. Kasuri Methi 1 tsp crushed
13. Salt to taste
14. Sugar 1 tsp
15. Mustard Oil 3-4 tbsp

METHOD:

Serving size: 5-6

Wash the spinach leaves and stems. Finely chop them. Keep aside. Marinate the chicken with salt and yoghurt for 1 hour.

Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions. Stir-fry until golden.

Add the ginger-garlic paste and sauté until the raw smell disappears. 

Add tomatoes, green chilis, sugar, and the dry spice powders. Cook until the tomatoes soften, and the masala releases oil.

Add the chicken pieces and mix well with the masala. Fry for 6-8 minutes, then cover and cook until 70 % done.

Stir in the chopped spinach and cook on medium heat. Keep it uncovered at this stage to help the spinach maintain its vibrant color.

The spinach will release water, helping the chicken cook completely. 

Finish off with garam masala and kasuri methi leaves.

Serve hot with either paratha, jeera rice, or plain basmati rice.