GETTING READY

1. Boil the spinach leaves for 3-4 minutes. Drain the water and blend it into a smooth puree.

MAKING

2. In a pan add vegetable oil. When the oil is hot add the chicken pieces and fry until lightly brown. Take the chicken out and keep aside.

3. Take out 2 tablespoons from the same oil and add it to another pan. In the pan add ginger-garlic paste, chopped onion and fry until the onions become golden brown.

4. Add chopped tomatoes and stir well. Add salt to taste, cayenne pepper powder, coriander powder, and turmeric powder. Mix well.

5. Pour water (20 ml) and stir well. Cover it with a lid and cook on a low flame for 4-5 minutes or until the

tomatoes become mushy.

6. Add the fried chicken pieces and coat them well with the sauce. Lower the heat, pour milk and mix well. Cover with a lid and let the chicken cook for 10 minutes in the creamy sauce.

7. Add the pureed spinach and mix it into the gravy. Add garam masala powder and stir well.

SERVING

8. Garnish with sliced capsicum and serve hot.