Ingredients

  • 400g chicken
  • 1 tablespoon salt
  • ½ teaspoon turmeric
  • 1 tablespoon Kashmiri red chilli powder
  • 1 tablespoon garam masala
  • 1 tablespoon ginger garlic paste
  • 1 bunch of spinach
  • 1 cup California walnuts
  • 3 tablespoon oil
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1-inch ginger
  • 5 cloves of garlic
  • 2-3 green chilies
  • 2 onion
  • 1 tablespoon coriander powder
  • 2 tomatoes
  • 4 tablespoon cream

Preparation:

  1. 1. In a bowl, marinate chicken with salt, turmeric, red chili powder, garam masala, and ginger garlic paste, for about 30 minutes.
  2. Blanch one bunch of spinach and grind it to a fine puree with 1 cup of California walnuts, keep it aside.
  3. Heat some oil and ghee in a pan, and cook the marinated chicken on each side for 4 mins. Take out once done.
  4. Add cumin seeds, ginger-garlic, green chilies, and sauté till the raw smell goes away.
  5. Add onions and sauté till slightly golden. Add coriander powder and cook for 2 mins.
  6. Add tomatoes and salt and cook till soft and mushy.
  7. Add the cooked chicken and cook in the masala for 3-4 mins.
  8. Add walnuts spinach paste and cook for 2 mins. Add 1 cup of water and mix it well. Cover and cook for 8 mins.
  9. Add cream and cook for the final two minutes.