Monday, January 17, 2011


(Serves 4)


  • Boneless chicken: 500 grams, cut into small pieces
  • Green chillies: 4
  • Garlic: 8-10 cloves
  • Ginger: 1 inch stick
  • Red onion: 1 medium
  • Lime juice: 1 teaspoon
  • Vegetable oil: 3 tablespoons
  • Sal: to taste
  • Spinach: 1 cup, blanched and pureed
  • Coriander leaves: 1 bunch
  • Mint leaves: 1 bunch
  • Cumin seeds: 1 teaspoon
  • Whole dried red chillies: 2, broken
  • Cumin powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Fresh Cream: ¼ cup


Grind together green chillies, garlic, ginger, coriander leaves, mint leaves and onion. Add 1 tablespoon oil and the lime juice and marinate the chicken in this mixture for 30 minutes. Heat the remaining oil in a pan and add cumin seeds and whole red chillies. Sauté for 30 seconds and add the marinated chicken. Sauté the chicken over high heat for 6-7 minutes, stirring continuously. Add cumin powder, coriander powder and garam masala powder. Add one cup of water and let it cook over medium high heat for ten minutes. Add spinach and adjust salt. Turn off heat, combine cream and serve hot with naan or parantha. 

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