A few years ago I was involved in a recipe chain letter. You know those chain letters that you mail to 5 people as well as the people who mailed it to you? Well, this was the fun version of that!
One person emails a recipe to 5 people and those 5 people each add a recipe and send it to 5 others including the ones who were originally on the list. At the end of it you get hundreds of recipes! It’s pretty cool. So thank you Saima, whoever and wherever you are, for this lovely recipe.
3 pounds skinless Chicken pieces
5 cloves Garlic, minced
2 large Onions, minced
2 large Tomatoes, crushed
1 inch piece Ginger, minced
4 tbsp Milk
4 bunches Spinach, washed and chopped
2 tbsp Butter
1/2 tsp Cayenne Pepper
1 tsp Coriander Powder
1/2 tsp Turmeric
2 large Cardamom pods
7 tbsp Vegetable Oil
1 tsp Garam Masala
1/2 tsp Salt
Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until lightly browned and set aside.
Put the spinach into a deep pan, add 1/4 cup water. Bring to a boil and remove from heat. When cool, grind in a blender and set aside.
Heat the remaining oil and add ginger, garlic and onions. Saute until lightly brown. Add tomatoes, salt cayenne, coriander powder, turmeric, cloves and cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.
Add spinach and garam masala. Cook until spinach starts sticking to the pan. Remove from heat. Add butter and keep covered until ready to serve.