Ingredients (Serves 3-4)
For the Spice Rub on Chicken
Rest of the Ingredients
Wash thoroughly and pat the chicken pieces completely dry. Set aside. In a small pan, dry roast theÂ kashmiriÂ chilies, coriander seeds, cloves, fennel,methi, cumin and black peppercorns. Transfer to a coffee grinder and coarsely grind.Â Mix the ground spices with turmeric, nutmeg and salt. In a large bowl, add theÂ chicken, drizzle the oil and sprinkle half of the ground spices and rubÂ so that all the pieces are covered in the spices. Reserve the rest of the spice rub. Cover the bowl and set in the refrigerator for at least 3-4 hours or preferably overnight to marinate.
Once ready to cook,take the chickenÂ outÂ from the refrigerator and let sit on kitchen counter.Bring 2-3 cups of water to a boil in a pot. Put off the heat.Add the spinach leaves to the water and let sit for 1-2 minutes. Drain out the spinach leaves and puree in the food processor using little water if required. You can reserve the boiled water to thin out the sauce later if you want.Â
Meanwhile,heat up the mustard oil in another wide, heavy bottomed pot. Add the cinnamon, bay leaf and let crackle. Add the onions and garlic next. Let cook for 5-8Â minutes on medium low heat until the onion starts to turn brown. At this point, carefully add the chicken pieces to the pot in a single layer (if possible), and on medium high heat, let the chicken pieces sear on one side. Flip and let sear on all sides. Next, add the tomatoes, ginger and remaining ground spice powder to the pot. Stir around and let cook on medium heat till you see, tomatoes turn soft and oil just starting to separate on the side of the pan.It might take 8-10 minutes since the chicken will also release its juices butÂ keep on cooking.
Once you see that the chicken is about 80% cooked, add the pureed spinach along with theÂ garamÂ masala. Combine and cover till the spinach blends in the sauce, the raw smell is gone, it turns down in color to dark green and the chicken is completely cooked, about 10-12 minutes on medium heat.Â You will see little glistening spinach bubbles on the top.Open the lid, add theÂ kasuri methiÂ and water (depending on the consistency you want). Let simmer for another 1-2 minutes.Add the heavy cream, check and adjust the salt, let simmer for 2-3 minutes more (but do not boil).
Let sit for 2-3 hours before serving.Warm up and serve.
Enjoy & Thanks for Stopping by!