Created by dienia b on August 30, 2015
Step 1: Marinate the chicken pieces in the spices mentioned above and set it aside for a minimum 2 hours.
Step 2: 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
Step 3: Heat some ghee in a heavy-bottomed pan. Add in the chopped onions and saute mixture until it turn translucent.
Step 4: Add the garlic and tomatoes; sauté until the tomatoes are really soft and mushy.
Step 5: Mix in the chopped spinach leaves and let it sweat. Do not overcook
Step 6: Once the spinach cooks, take it out of the heat and allow to cool.
Step 7: 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.
Step 8: Return the pureed spinach to the pan and add the chicken pieces along with the hot milk. Cook for 5 minutes and serve hot