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Ingredients
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Main Ingredients
Spices
Others
Method
Preparation
- 1
Prepare the Spinach
Wash the fresh spinach leaves thoroughly under running water. Blanch the spinach in boiling water for 2-3 minutes until wilted. Drain and transfer to a bowl of cold water to stop the cooking process. Once cool, drain again and blend into a smooth paste. Set aside.
- 2
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and set aside.
Cooking
- 3
Sauté the Aromatics
In a large skillet or pan, heat the cooking oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the finely chopped onion and sauté until golden brown.
- 4
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking until fragrant (about 1-2 minutes).
- 5
Cook the Chicken
Add the chicken pieces to the pan and cook until they are no longer pink, stirring occasionally (about 5-7 minutes).
- 6
Add Spices
Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Stir well to coat the chicken with the spices.
- 7
Incorporate the Tomato
Pour in the pureed tomato and cook for another 5 minutes, stirring occasionally until the oil separates from the mixture.
- 8
- 9
Finish with Garam Masala
Finally, sprinkle the garam masala over the dish, stirring it in. If desired, add a tablespoon of cream for extra richness.
- 10
Serve
Serve hot with rice or naan, garnished with a dollop of cream if desired.
