500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1″ each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder
Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
Add the ginger-garlic pastes and fry for about 2 minute(s).
Add the tomatoes and fry for about 3 minutes.
Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.