Ingredients:

• 2 pounds – Chicken
• 1 bunch – Spinach
• 2 tbsp – beaten Curd
• 2 tbsp – oil
• salt and pepper to taste
• For wet spices (paste): a handful of Coriander leaves
• 4 – Green chillies
• 5-6 – Cloves of Garlic
• 1.5 tsp – Ginger paste
• For dry spices: 2.5 tsp – coriander powder
• 1/2 tsp – chaat masala
• 1/4 tsp – Cinnamon powder
• 1/2 tsp – Clove powder

Method:

1. Heat oil in a skillet and lightly fry the chicken pieces until golden.
2. Add the paste of wet spices and saute for a minute.
3. Add coarsely chopped spinach and saute.
4. Add the dry spices when the spinach wilts and saute again lightly.
5. Add curd and about 1/2 cup of water.
6. Cover the skillet and cook until the chicken is tender and well cooked.
7. Add salt and pepper.
8. Serve hot with any Indian bread or plain rice.

Recipe courtesy of Archana Chaubal