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Preparation Time : 10
Cook Time : 30
Total Time : 40
Chicken 1/2 kgs
Spinach Leaf 20 nos
Coriander Leaves 1 cups
Green Chilies 2 nos
Ginger Garlic,crushed 1 tbsp
Cinnamon Stick,small 1 nos
Green Cardamom 2 nos
Fennel Seeds 1/2 tsp
Onions,finely chopped 2 nos
Black Pepper Powder 1 tsp
Coriander Powder 1 tsp
chicken masala 1 tsp
Kasoori Methi,crushed 1/2 tsp
Salt 1-2 tsp
Coconut Oil 2 tbsp
Boil chicken with salt and black pepper powder.
Drain the water and save it for later, keep the chicken pieces aside.
Make a fine paste using spinach leaves, coriander leaves and green chillies.
Heat oil in a wok. Add fennel seeds, cinnamon and cardamom. Saute for 15 secs.
Add onions with little salt and saute till it turns translucent.
Add crushed ginger garlic and saute for 2 to 3 mins.Now add the boiled chicken pieces and mix.
To this add spinach paste and reserved chicken stock and mix well.
Add coriander powder and chicken masala and give it a mix.Let it boil for 5 to 6 minutes.
Add crushed kasoori methi and mix .Switch off the flame after 2 mins.
Cover and keep for 10 mins before serving
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