Chicken In Spinach
|Coriander powder||2 Teaspoon|
|Garlic||4 Clove (20 gm), chopped|
|Caraway seed powder||1 Teaspoon|
|Green chilies||2 , slit in halves|
|Cardamom powder||1 Teaspoon|
|Ginger||1 , chopped|
|Coriander leaves||1 Tablespoon, chopped|
|Water||3 Cup (48 tbs)|
|Onions||3 , chopped|
|Spinach||250 Gram, chopped|
|Tomatoes/1.5 cup curds, beaten well||2 , chopped|
|Cream||1 1⁄2 Ounce|
Clean and cut the chicken.
Heat the ghee on a moderate fire.
Add the chicken and keep stirring till it begins to stick to the bottom.
Put in all the spices and two onions.
Cook till it begins again to stick to the bottom of the pan and add the tomatoes or curds.
Coriander leaves and water.
Lower the fire.
Cover and put a weight on the lid to prevent steam from escaping.
The chicken should be quite dry and tender in about twenty minutes.
Place the spinach and onion with a little water on a moderate fire to boil.
Do not over cook, or it will lose its color.
Grind the boiled spinach and onion, adding two or three drops of green coloring, if necessary.
Put the spinach in the pan with the chicken and stir.
Remove from the heat and pour the cream over it.