Please connect to Internet to continue
Preparation Time : 15
Cook Time : 40
Total Time : 55
chicken pieces 1 kgs
spinach chopped 15 sprig
fenugreek leaves 1 sprig
dil leaves 1/4 sprig
salt 1 tbsp
redchilli powder 1 tbsp
ginger garlic paste 1 tbsp
kitchen king masala 1 tbsp
deghi mirch 1 tsp
tomatto chopped 2 nos
onion sliced 2 nos
oil 2-3 tbsp
First of all clean the chicken and marinate it with all the spices mentioned.
In a cooking pot, heat oil and saute the onions for 3 to 4 minutes.
Now add the marinated chicken to it.
Cover and simmer for about 15 minutes on a medium high heat keeping a vigil.
Now add all the greens and increase the flame to high because spinach tends to leave lot of water.
Keep a watch over it. Keep stirring in between.
After 15 to 20 mins, it becomes almost dry. It is at this stage that you decide about it's consistency. If you want it dry, you can opt for that and continue cooking on high heat and if you want it to be little liquidy, then lower the flame and simmer it for 5 to 6 minutes more.
If using tomatoes, add them after sauteeing the onions.
Serve hot with plain boiled rice and dal. It tastes too yum.
Please Login to comment