Ingredients and method 

Spinach/palak 2 kg.

Remove leaves as shown in video.

Add 2 to 3 cups of water ,cover and cook on high flame till big boil.

Then turn off the flame mix and cover for 5 minutes, then cool at room temperature and grind to make paste.

 For Cooking 

Oil 1 cup.

Onion 2 medium sliced.

Cook till translucent. 

Add whole spices

Cloves 4 to 5.

Black cardamom 3.

Cinnamon 1 big.

Mace Spice/javitteri 1 big.

Nutmeg (Jaifle) 

Bay leave/Taz patta 1.

Cook for 1 minute. 

Cumin seeds 1 tsp.

Cook for 30 seconds. 

Add ginger garlic paste 2 tbsps.

Cook for 1 minute. 

Tomatoes roughly sliced 2 medium.

Cover and cook for 10 minutes on low flame to make them soft.

Add chicken 1kg.

Fry till colour changes. 

Red chilli powder 1Tbsp. 

Turmeric powder 1/2 tsp.

Salt 1Tbsp. 

Yogurt 1/4th cup.

Cook on high flame till Yogurt water dry.

Add grind spinch, rinse with little quantity of water also add in chicken. 

Cook on medium flame with 1/2 covered lid.

When oil appearing on sides then add

Milk 1 cup.

Mix cover and cook more for few minutes if chicken is still not tender. Otherwise cook on medium flame with 1/2 covered lid till oil appears again.

Then add cream 1/2 cup.

All spice/Garam masala 1 tsp.

Coriander powder 1 tsp. 

Cumin powder 1 tsp.

Mix and cook on low flame till oil appears again.

Add julienne cut ginger and green chillies. 

Serve and enjoy. 

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