Ingredients

• 300 gm boneless chicken (cut into chunks)
• 1 bunch Spinach chopped
• 1 cup tomato puree
• 1 cup fresh cilantro chopped
• 1/2 cup fresh mint leaves chopped
• 8-10 green chillies whole
• 1 cup yogurt (fresh curd)
• 2 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp sesame seeds (white til)
• 1/2 tsp poppy seeds (khas-khas)
• 4-5 pods green cardamoms
• 4-5 whole cashew nuts
• 1 tsp unsalted butter
• 1/2 cup fresh cream
• 1/2 tsp lime juice
• 2 tsp oil
• Salt to taste
For whole garam masala you will need:
• 1 bay leaf
• 2-3 black peppercorns
• 2-3 cloves
• 1 inch cinnamon
• 1 mace

Instructions

1. In a mixing bowl add chicken, curd, salt, ginger-garlic paste and 1/2 tsp red chilli powder. Mix well and keep this marination aside minimum for half an hour.
2. Wash the spinach thoroughly and boil in its own water. Leave spinach to cool.
3. In a grinding bowl add boiled spinach, green chillies, cilantro and mint leaves. Grind all together into a fine paste.
4. Again in a grinding bowl add cashew nuts, poppy seeds, green cardamoms and sesame seeds. Grind well to make a powder.
5. Heat oil in a pan add whole garam masala, saute well. Add tomato puree and stir with whole garam masala for a minute. Add ground green paste, salt, 1/2 tsp red chilli powder and turmeric powder, mix well.
6. Add marinated chicken and stir well. Cook the chicken in green masala paste and tomatoes for about 15-18 minutes on low flame.
7. Add ground powder and coriander powder, mix well and cook till water evaporates and gravy becomes medium thick.
8. Add lemon juice and unsalted butter. Cover the pan with the lid and leave it for 2 minutes, so that chicken get aroma of all flavors and butter.
9. Finally add fresh cream, mix well and cook for few more seconds.
10. Serve hot with naan or plain steamed rice.

Notes