How to make it

  • Preparation method
  • 1. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Set aside.
  • 2. Heat the vegetable oil in a pan over a medium heat. Add the cardamom pods, bay leaves and cinnamon and fry for 20-30 seconds.
  • 3. Add the green chillies and onion and continue to fry for 4-5 minutes, or until caramelised.
  • 4. Meanwhile, blend the ginger, garlic and tomatoes to a smooth paste in the food processor.
  • 5. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. Season, to taste, with salt and simmer for 12-15 minutes, stirring regularly.
  • 6. Add the yoghurt, stir well and continue to simmer the mixture until the sauce has thickened and almost dried out.
  • 7. Stir in the spinach purée and continue to simmer for 10-12 minutes, or until the chicken has cooked through. Season, to taste, with salt and freshly ground black pepper, then serve with rice.

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