This was really nice, both DD and I really enjoyed this dish. It was very easy to put together as you can see.
2 pounds boneless chicken breast
1 tablespoon lemon juice
2 teaspoons chili powder
2 teaspoon turmeric powder
1 teaspoon coriander seed, ground
1/2 teaspoon fennel seeds, ground
1 teaspoon pepper
1/2 teaspoon cumin
3/4 teaspoon garam masala
1 teaspoon salt, to taste
FOR THE GRAVY
1 pound baby spinach
3 garlic cloves, grated
12 ounces tomatoes (2 tomatoes)
2 cups chopped yellow onions
1/2 cup cilantro
1 1/2 cup milk
Salt, to taste
1 tablespoon oil (ghee oil)
3 tablespoons celery leaves, chopped fine
I didn't take any photos of the chicken marinating.
Heat oil in a heavy-bottomed pan and add the chicken pieces to it; cook it through until lightly browned. Take the chicken pieces out and set aside to rest.
Heat some ghee in a heavy-bottomed pan. Add in the chopped onions and saute mixture until it turn translucent.
Add the garlic and tomatoes; sauté until the tomatoes are really soft and mushy.
Mix in the chopped spinach leaves and let it sweat. Do not overcook.
Once the spinach cooks, take it out of the heat and allow to cool.
Transfer the spinach along with 1/2 cup chopped coriander leaves to a blender or food processor and pulse to make a smooth spinach puree.
Return the pureed spinach to the pan and add the chicken pieces along with the hot milk. Cook for 5 minutes and serve hot.