Chicken Saagwala

Ingredients
500 grams chicken,
1 big tomato,
1 big onion,
1 teaspoon ginger paste,
1 teaspoon garlic paste,
2 tablespoons thick curd,
½ teaspoon garam masala,
½ inch cinnamon,
2 green cardamoms,
1 big bay leaf,
3 green chillies,
500 grams spinach,
1 tablespoon oil,
salt to taste.

Preparation time
25 minutes

Serves
2
HOW TO PREPARE
Assort the spinach leaves and discard all the hard stems and retain only the leafy parts. Boil it in a little water with salt. Then let it cool and make a puree of it and set it aside. Finely chop the green chillies, tomato and onion each separately and set it aside. Take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the bay leaf, cardamom, cinnamon and sauté briefly. Now put the onions and sauté till golden brown. Add the ginger garlic paste and sauté till the raw smell leaves and then add the tomatoes. Mix it all up and sauté till the oil begins to leave the edges of the pan. Put the chicken pieces and add salt to taste. Mix well and simmer and cook for five minutes. Pour in the spinach puree and cook for another ten minutes or till the chicken is done. Garnish with butter flakes and serve hot.