Ingredients
Units
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- 3/4 pounds of boneless chicken breast (cut into chunks)
- 1 bunch Spinach, chopped
- 1 cup tomato puree
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 5 jalapeños (or more, to taste - up to 9), cut in half and deseeded
- 1 cup whole milk yogurt
- 2 tsp combined ginger-garlic paste
- 1 tsp mild red chili powder or hot parpika
- 1/4 tsp turmeric powder
- 2 tsp freshly-ground coriander seed powder
- 1/2 tsp sesame seeds (white til)
- 1/2 tsp poppy seeds (khas-khas)
- 2 tsp cumin seeds
- 1 teaspoon ajwain seeds
- 1/2 teaspoon ground nutmeg
- 5 pods green cardamoms, seeds removed from husks
- 8 whole cashew nuts
- 1 tsp unsalted butter
- 1/2 cup fresh cream
- 1/2 tsp lime juice
- 2 tsp ghee
- Salt to taste
- For whole garam masala:
- 1 bay leaf
- 3 black peppercorns
- 2 cloves
- 1/2 inch stick of cinnamon
- 1 blade mace or a chunk of fresh nutmeg if unavailable
- Some fresh heavy cream for garnishing
Instructions
- In a mixing bowl add chicken, yogurt, salt, ginger-garlic paste and ½ tsp red chili powder. Mix well and let marinate for 30 minutes.
- Wash the spinach thoroughly and boil in its own water. Leave spinach to cool.
- In a food processor, add boiled spinach, green chilis, cilantro and mint leaves. Grind all together into a fine paste.
- Again in a clean and dry food processor, add cashew nuts, poppy seeds, cumin, green cardamoms, ajwain and sesame seeds. Grind well to make a powder.
- Heat ghee in a pan add whole garam masala, sauté well. Add tomato puree and stir with whole garam masala for a minute. Add ground green herb paste, salt, ½ tsp red chili powder, ground nutmeg and turmeric powder, mix well.
- Add marinated chicken and stir well. Cook the chicken in green masala paste and tomatoes for about 15-18 minutes over low heat.
- Add ground spice powder and coriander powder, mix well and cook untill water evaporates and gravy becomes medium-thick.
- Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes.
- Finally lift the lid, add fresh cream, mix well and cook for few more seconds.
- Serve hot with naan or plain steamed rice.
- Prep Time: 0 hours
- Cook Time: 0 hours