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Main Dish
4 servings
Very Easy
25 min




Preparation10 min
Cook time15 min
  • Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach.
  • Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste.
  • Heat oil in Kadai/Frying Pan. Fry the thinly sliced potatoes. Keep aside. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds.
  • As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown. Add red chili powder and Coriander-Cumin powder with 2 teaspoons water. Saute for 1-2 minutes.
  • Add chopped tomatoes. Sprinkle with 1 tablespoon water. Saute for 4-5 minutes. Add the chicken pieces.
  • Mix well. All the chicken pieces should be completely covered by the masala. Cook uncovered for 4-5 minutes with continous stirring and adding 1 tsp milk at a time.
  • Simmer until the chicken is tender. Add spinach paste and fried potatoes to the pan. Cook until spinach starts sticking to the pan (about 15 minutes). Remove from heat, add Ghee/butter and cover until ready to serve with rice.
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