Ingredients:
1 kg chicken (on the bones)
1 bowl of spinach (boiled, about 500 gm and ground into paste)
1 medium sized onion (chopped)
1 large tomato (sliced)
6-7 green chilies (chopped)
1 tbsp ginger-garlic paste
2 tbsp grated cheese (I used cheddar cheese)
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp red chili powder
Salt to taste
White oil for cooking
Ghee (optional)
For Sauté:
3 whole dry red chilies
1 inch cinnamon stick
3-4 green cardamoms
Method:
1) Heat oil in a cooking vessel. When oil turns smoking hot, add the ingredients for sauté and allow them to sputter.
2) Then add the chopped onion and chopped green chilies. Sauté till onion takes on a golden hue.
3) Add ginger-garlic paste, cumin powder, coriander powder, red chili powder, garam masala powder one after another and sauté on medium heat. Add water little by little to help the spices integrate.
4) When oil floats on the surface, add the chicken and mix in. Cook on medium heat for some time, stirring occasionally.
5) Then add the spinach paste and mix it properly with the chicken. Put the lid on and cook covered till spinach blends into the gravy.
6) Add salt and grated cheese. When cheese melts away into the gravy, add the tomato slices and mix them well.
7) Again cook covered for few minutes till chicken is tender and all the ingredients blended together emanates a nice aroma.
8) Finally before turning the heat off, drizzle 2 tsps. of ghee and stir in to mix.
9) Serve hot with steaming rice, paratha or naan.