Chicken Sagwala

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This is a modification of a dish from the indian restaurant where i used to work.

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Steps

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Cook the chicken lightly in 4 tablespoons of oil until lightly browned and set aside.

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Put the spinach in a deep pan , add 1 / 4 cup water.

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Bring to boil and remove from heat.

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Drain.

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When cool , grind in blender and set aside.

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Heat the remaining oil and add ginger , garlic and onions until lightly brown.

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Add tomatoes , salt , cayenne , coriander powder , turmeric , cloves , and cardamom.

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Sprinkle with one tablespoon water.

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Cook for 10 minutes on low heat.

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Add chicken and milk.

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Simmer until the chicken is tender.

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Add spinach.

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Cook until spinach starts sticking to pan.

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Remove from heat.

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Add butter and cover until ready to serve.

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Best served over spiced indian basmati rice.

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Ingredients

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skinless chicken pieces, garlic cloves, onions, tomatoes, ginger, milk, spinach, butter, cayenne pepper, coriander powder, turmeric, cardamom pods, cloves, oil, salt