Summary

Ingredients

• 400 g skinless chicken
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 tablespoon garlic paste
• 1 onion (s)
• 200 ml tomato (s), mashed
• 2 tablespoon ginger paste
• 2 Table spoons milk
• 200 g creamed spinach, frozen
• 2 tablespoon butter
• 0.5 teaspoon ½ cayenne pepper
• 0.5 teaspoon ½ coriander powder
• 0.5 teaspoon ½ turmeric
• 4 cardamom pods, green
• 2 carnation (s)
• 1 teaspoon spice mix, (Garam Masala)
• 0.5 teaspoon ½ salt
• oil

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Instructions

1. Thaw the creamed spinach - we use creamed spinach because it is already finely chopped and milk comes to the dish anyway. Chopped fresh spinach also works, then please increase the amount of milk to your taste. Cut the chicken into medium-sized pieces and rub with chilli powder and turmeric, then fry in a little oil until it is light brown. Then take the meat out of the pan, add the ginger paste, garlic paste and onions to the oil and fry until lightly brown. Now add the pureed tomatoes, salt, cayenne powder, coriander powder, turmeric, cloves and cardamom pods and pour a tablespoon of water over them. Simmer on low heat for 10 minutes. Then add the chicken and milk and simmer until the chicken is through. Then add the spinach and garam masala and simmer a little more. Add the butter and serve. We like to eat naan with it.