Ingredients

Steps

• Puree the spinach in a food processor using 15 to 30 ml of water.
• Heat vegetable oil and fry cardamom, bay leaves, and cinnamon for 30 seconds.
• Add green chillies and onion and fry until caramelized.
• Blend ginger, garlic, and tomatoes into a smooth paste.
• Add the paste, chicken, coriander, and garam masala to the pan and simmer for 15 minutes.
• Stir in the yoghurt and simmer until the sauce thickens.
• Stir in the spinach puree and simmer for 12 minutes until chicken is cooked.