Ingredients

600g fresh spinach

1 small bunch of fresh coriander leaves

½ an onion, finely chopped

1-2 garlic cloves, chopped

1 small piece grated ginger

1-2 green chillies, chopped

2 tablespoons oil

Salt to taste

1kg chicken on bone (skinless, cut into medium-sized pieces)

1 large onion cut into thin julienne

2 tomatoes cut into small cubes

125g plain yogurt

2 tablespoons ginger-garlic paste

2 tablespoons oil (for cooking)

2 bay leaves

½ cinnamon stick

4-5 green cardamom pods

5-6 cloves

5-6 black peppercorns

½ teaspoon cumin seeds

1 teaspoon Kasuri Methi (dried fenugreek leaves)

1 ½ teaspoon ground cumin

1 ½ teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon chilli powder

1 teaspoon Garam Masala

2-3 garlic cloves cut into thin slices (for tarka)

1 teaspoon red chilli (for tarka)

1 tablespoon oil (for tarka)

Instructions

Step 1: Whisk the yogurt well with a fork. In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, salt, 2 tablespoons oil, Kasuri Methi, and all the powdered spices except Garam Masala. Mix thoroughly, cover, and let it marinate for around one hour.

Step 2: Prepare the spinach paste by heating 2 tablespoons oil in a large pan over medium-high heat. Add chopped garlic, grated ginger, and green chilli. Brown them slightly, then add the chopped onion and cook until it becomes transparent.

Step 3: Add the spinach leaves, fresh coriander leaves, and salt. Cover and cook for about 3 minutes until the spinach is soft and has released its water. Remove from heat, cool slightly, then blend to a fine paste. Add a little water if needed to achieve smooth consistency.

Step 4: For the gravy, heat 2 tablespoons oil in a pan. Add bay leaves, cinnamon stick, cardamom pods, cloves, black peppercorns, and cumin seeds. When spices start to bubble, add the julienned onion and fry until golden brown.

Step 5: Add the marinated chicken to the pan and mix well. Cook over high heat for a few seconds, then cover and reduce to medium heat. Cook until the chicken is fully done, the water has evaporated, and the chicken takes on a golden color.

Step 6: Add the diced tomatoes and sauté briefly. Then stir in the spinach paste and Garam Masala. Mix well, cover again, and cook on low heat for about two minutes to combine the flavors.

Step 7: To prepare the tarka, heat 1 tablespoon oil in a small pan. Fry the thin garlic slices until browned, add the red chilli, mix quickly, then immediately pour this tempering over the cooked chicken gravy.

Step 8: Serve hot with paratha or chapati for a delicious meal.

Tips & Variations

Use fresh, tender spinach for the best flavor and vibrant color in the gravy.

Adjust the number of green chillies and red chilli to suit your preferred spice level.

For a creamier texture, add a splash of cream or a dollop of butter at the end of cooking.

Chicken thighs work well in this recipe for juicier meat compared to chicken breast.

Kasuri Methi adds a distinctive aroma; if unavailable, a small pinch of fenugreek powder can be used as a substitute.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and drain excess water before blending it into a paste to prevent the gravy from becoming too watery.

Is it necessary to use bone-in chicken for this recipe?

Bone-in chicken adds more flavor and moisture, but you can use boneless chicken pieces if preferred. Just adjust the cooking time accordingly to avoid overcooking.