Ingredients:

• 1 kg – boneless chicken, 1 inch cubes
• 1 – large bunch of fresh Spinach – ground with water to a paste
• 1 tbsp – garlic-ginger paste
• 1 – Onion – chopped
• 1-2 – Green chillies – chopped
• 4-5 – Cardamoms
• 1 inch Cinnamon stick
• 1 tbsp – Coriander seeds powder
• 1/2 tsp – cumin powder
• 1/2 tbsp – Garam Masala
• 1/2 tsp – Turmeric powder
• Salt to taste
• 1-2 tbsp – Vinegar
• 2-3 tbsp – Olive oil
• 1/2 cup – beaten fresh Cream (optional)
• 2 tbsp – dried methi/fenugreek leaves (optional)

Method:

1. Rub the ginger garlic paste and 1/2 tsp salt to the chicken and set aside.
2. Heat oil in a pressure cooker or any vessel and fry onions to pink.
3. Add the chillies, cinnamon and cardamom and fry well.
4. Toss in all the powder spices and cook for another minute.
5. Add the chicken and fry for 2-3 mins to an even brown.
6. Add 1/4 cup water, cover and cook for 5 mins.
7. Add the ground spinach and open-cook for another 10 mins or until the chicken is cooked.
8. Add the vinegar and fenugreek leaves and adjust salt to taste.
9. Finally, add beaten cream, stirring constantly, and simmer uncovered for 1-2 mins.
10. Serve hot with steamed rice or fresh rotis.

Recipe courtesy of Mearl Fernandes