Ingredients
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3 lbs chicken, jointed and skinned
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1 teaspoon turmeric
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1 teaspoon ground fennel
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1 teaspoon ground coriander
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1/2 teaspoon chili powder
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4 tablespoons oil
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1 inch piece fresh ginger, grated
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3 garlic cloves, crushed
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1 1/2 teaspoons salt
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3 fluid ounces water
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2 ounces butter
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2 garlic cloves, chopped
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8 curry leaves
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1/2 teaspoon cumin seed
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1/2 teaspoon fennel seed
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2 dried red chilies, chopped
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1 lb fresh spinach or 8 ounces frozen chopped spinach
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4 tablespoons plain yogurt
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1/2 teaspoon garam masala
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2 medium onions, chopped
Instructions
- Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
- Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
- Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions are brown, 5 minutes.
- Turn the heat to low and fry the spice paste stir and cook for 5 minutes To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
- Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
- Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
- Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
- Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
- Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently.