Ingredients: ( Serves : 4-5)

1kg Chicken
21/2 tbsp ginger paste
21/2 tbsp garlic paste
Salt to taste
3/4th cup tomatoes (chopped)
1 tsp maize flour (makke ka atta)
2/3rd tsp white pepper powder
1 cup Onion paste
2 tsp red chili powder
4 tbsp oil
2/3rd tsp fenugreek (methi) powder
4 cinnamon sticks
2 bay leaves
1 cup spinach puree
2 tsp ginger (julienned)
1/2 cup butter
40 ml / 22/3rd tbsp water

Preperation :

Heat oil in a pan, add whole spices (cinnamon and bay leaves), and sauté over medium heat until they begin to crackle.
• Add the ginger-garlic and onion pastes and red chili powder, stir fry for 30-60 seconds.
• Add tomatoes and sauté further for 1 minute.
• Add the spinach puree, stir in maize flour diluted with water and cook over medium heat for 10-15 minutes, stirring occasionally.
• In another pan heat the butter and sauté the chicken until lightly browned.
• Transfer the chicken pieces into the spinach sauce. Add salt and white pepper powder, cover and simmer on very low flame for 10-15 minutes or until chicken is cooked.
• Serve hot, garnished with julienned ginger and fenugreek powder.