A delicious chicken spinach curry made with spices, tomatoes, and milk or cream for creaminess. The recipe includes marinated chicken cooked with fried onions, ginger garlic paste, and a blend of spices, topped with spinach and served with rice.
1: Fry one sliced onion till golden. Or you can use pre done fried onions in which case add them in after the chicken has been fried.
2: When the onion turns golden add the ginger garlic paste.
3: When fragrant, add in the chicken and fry till it gets a nice golden color. Heat on medium high.
4: Then add the masalas and let the masalas cook off for 2 minutes.
5: Now add in the tomatoes and cover and let them become part of the masala. Reduce heat to medium.
6: In the meantime, prep your spinach. Wash, dry, and chop fine.
7: 20 minutes later check the chicken, the tomatoes should be nice and blended with the curry. Now add in the spinach, cover and cook for 10 minutes, then remove the lid and crank the heat to medium high to dry out the curry. This takes about 15 minutes.
8: We evaporate the water because we don’t want the curry to be watery.
9: After 15 minutes, add 1/4 cup of milk to make the spinach creamy.
10: Take off the flame and sprinkle a tsp of crushed kasuri methi over the top. Please crush this spice in your fingers to activate it. Serve with boiled rice and a chopped salad.
