Wash & boil the spinach with a cup of water for 10 minutes. Let it cool down. Drain. Save the stock.
Grind coarsely. *It’s best to choose the “chop” option of the blender/mini chopper. Keep aside.
Heat oil in a large nonstick skillet or wok. Sauté the onion until golden. Tip in the chili flakes.
Add the ginger & garlic paste. Cook for two minutes.
Pour the tomato purée along with salt & all the other spice powders. Stir.
Add the chicken. Cook on high heat for about 10 minutes, stirring constantly.
Now add the Spinach along with the stock & cook covered on low heat until the chicken is soft & start falling off the bones.
Sprinkle the crushed kasoori methi. Add the desi ghee. Stir well.
Serve hot with Roti/Parantha/Naan.
Enjoy!
