Ingredients
- 8 tablespoon (120 ml) ghee
- 1 (110 g) medium onion finely sliced
- 2 tablespoon freshly minced garlic
- 1 tablespoon freshly minced ginger
- 1.5 lb (700 g) chicken bone in
- 14 cups (420 g) fresh spinach, chopped finely
- 1 black cardamom
- 3 green cardamom pods
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 inch long piece cinnamon
- 1 teaspoon salt or to taste
- 0.5 teaspoon red chilli powder or to taste
- 0.5 teaspoon turmeric
- 1 tablespoon dried fenugreek leaves kasoori methi
- 2 teaspoon (10 g) butter
Instructions
- In a pot, heat the ghee and once hot, add the onions, garlic and ginger and fry till brown
- Whilst the onions are frying, take the black and green cardamoms, coriander seeds, cumin seeds and cinnamon and grind this to a fine powder
- Once the onions have browned, add the chicken. Fry till the chicken is no longer pink
- Add in the spinach, the spice powder we ground, the salt, red chilli powder, dried fenugreek and turmeric. Mix in and then turn the flame to low, cover and cook for 20 minutes.
- Uncover and turn the flame to a medium heat (or high, if you have a lot of water left). Dry out the curry, stirring often to make sure it doesn't burn. Continue to dry out the curry, sauteing it till most of the water has dried out and the spinach begins to cling onto the chicken pieces.
- When plating the curry out, drizzle 2tsp of melted butter over, or place a small dollop of it in the middle. Serve with warm chapatti or rice. Enjoy!
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