This is a hearty and a wholesome dish from the Northern regions of India, especially Punjab. It is the most common item on the menu of any given restaurant and is equally enjoyed by everyone. In this recipe I have taken boneless chicken but chicken on bones can also be used.
Served mostly in dhabas across the country, it remains the most popular side dish. It tastes delicious with tandoori roti or butter naan. This dish has gained world wide recognition outside India too, after Tandoori Chicken and Butter Chicken.
- 500 gms. boneless chicken, cubed
- 2-3 bunches spinach, blanched and pureed
- 2 onions, chopped
- 1 tomato, chopped
- 1tbsp. ginger-garlic paste
- 2 tbsp. oil
- 1 tbsp. ghee (clarified butter)
- salt to taste
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- 1 tsp. garam masala powder
- 1/2 cup yoghurt, well beaten
- 1 tbsp. butter
- 1 tsp. kasuri methi (dried mint leaves), crushed
- onion rings, lemon wedges and green / red chilies to garnish
Grind the onions, tomatoes and ginger-garlic paste. Keep aside. Heat 1 tbsp.oil and shallow fry the chicken cubes till light brown. Keep aside.
Add the remaining oil and ghee and saute the paste till oil seperates from the sides of the pan. Then add the pureed spinach, chicken, salt, turmeric powder, red chilli powder, yoghurt, 2 tbsp. water and garam masala powder and continue to simmer on low flame till the gravy is slightly thick.
Serve, garnished with kasuri methi, butter, onion rings, lemon wedges and chillies. Best had with tandoori roti or naan.