Please connect to Internet to continue
Preparation Time : 10
Cook Time : 30
Total Time : 40
Chicken drumsticks 12 piece
Baby spinach 1 kgs
Onions Large 2 nos
Ginger paste 2 tbsp
Garlic paste 1 tbsp
Mace powder 1 tbsp
Nutmeg powder 1 tbsp
turmeric powder 1 tbsp
Cinnamon powder 1/2 tsp
Degi mirch powder 1 tsp
Red chili flakes 1 tsp
Kasoori methi 1 tbsp
Cooking oil 4-6 tbsp
Desi ghee 1 tbsp
Salt 2 tsp
Tomato purée 1.5 cups
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.
Please Login to comment