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