1Start by making a ginger garlic paste: blend garlic, ginger, and 1 optional green chili with about 4 tablespoons of water to a smooth paste.
2Start by making a ginger garlic paste: blend garlic, ginger, and 1 optional green chili with about 4 tablespoons of water to a smooth paste.
3Start by making a ginger garlic paste: blend garlic, ginger, and 1 optional green chili with about 4 tablespoons of water to a smooth paste.
4Coarsely grind green cardamoms, cloves, and black peppercorns.
5Coarsely grind green cardamoms, cloves, and black peppercorns.
6Coarsely grind green cardamoms, cloves, and black peppercorns.
7Heat a pan on medium heat and add a dried bay leaf and a cinnamon stick.
8Heat a pan on medium heat and add a dried bay leaf and a cinnamon stick.
9Heat a pan on medium heat and add a dried bay leaf and a cinnamon stick.
10Add onions and a sprinkle of salt, then fry them on medium-high heat until they soften and start getting some color along the edges.
11Add onions and a sprinkle of salt, then fry them on medium-high heat until they soften and start getting some color along the edges.
12Add onions and a sprinkle of salt, then fry them on medium-high heat until they soften and start getting some color along the edges.
13Add the ground spices, followed by the ginger garlic paste.
14Add the ground spices, followed by the ginger garlic paste.
15Add the ground spices, followed by the ginger garlic paste.
16Stir for about 2 minutes on medium heat until the raw smell of ginger and garlic goes away.
17Stir for about 2 minutes on medium heat until the raw smell of ginger and garlic goes away.
18Stir for about 2 minutes on medium heat until the raw smell of ginger and garlic goes away.
19Lower the heat as much as possible and add Kashmiri red chilli powder or paprika, turmeric powder, ground coriander, and a little bit of ground cumin.
20Lower the heat as much as possible and add Kashmiri red chilli powder or paprika, turmeric powder, ground coriander, and a little bit of ground cumin.
21Lower the heat as much as possible and add Kashmiri red chilli powder or paprika, turmeric powder, ground coriander, and a little bit of ground cumin.
22Stir for just 2 seconds to prevent the spices from burning.
23Stir for just 2 seconds to prevent the spices from burning.
24Stir for just 2 seconds to prevent the spices from burning.
25Add the boneless skinless chicken thighs and stir them along with the spices on high heat for three to four minutes.
26Add the boneless skinless chicken thighs and stir them along with the spices on high heat for three to four minutes.
27Add the boneless skinless chicken thighs and stir them along with the spices on high heat for three to four minutes.
28Add the tomatoes and salt, then stir until the tomatoes turn mushy.
29Add the tomatoes and salt, then stir until the tomatoes turn mushy.
30Add the tomatoes and salt, then stir until the tomatoes turn mushy.
31Add a sprinkle of sugar to balance the flavor.
32Add a sprinkle of sugar to balance the flavor.
33Add a sprinkle of sugar to balance the flavor.
34Cover the pan and cook on medium heat for 5 minutes.
35Cover the pan and cook on medium heat for 5 minutes.
36Cover the pan and cook on medium heat for 5 minutes.
37Add about a cup of hot water and cover again, cooking on medium-low heat for 5 more minutes.
38Add about a cup of hot water and cover again, cooking on medium-low heat for 5 more minutes.
39Add about a cup of hot water and cover again, cooking on medium-low heat for 5 more minutes.
40Lift the lid; the chicken should be tender.
41Lift the lid; the chicken should be tender.
42Lift the lid; the chicken should be tender.
43Add 2 tablespoons of sour cream (optional, or use cooking cream or yogurt).
44Add 2 tablespoons of sour cream (optional, or use cooking cream or yogurt).
45Add 2 tablespoons of sour cream (optional, or use cooking cream or yogurt).
46Add garam masala powder and a pinch of ground nutmeg.
47Add garam masala powder and a pinch of ground nutmeg.
48Add garam masala powder and a pinch of ground nutmeg.
49Add the spinach leaves.
50Add the spinach leaves.
51Add the spinach leaves.
52Cover the pan and cook on medium-low heat for 5 minutes.
53Cover the pan and cook on medium-low heat for 5 minutes.
54Cover the pan and cook on medium-low heat for 5 minutes.
55Lift the lid after 5 minutes.
56Lift the lid after 5 minutes.
57Lift the lid after 5 minutes.
58Add a teaspoon of butter and a few mint leaves (optional, but highly recommended for flavor).
59Add a teaspoon of butter and a few mint leaves (optional, but highly recommended for flavor).
60Add a teaspoon of butter and a few mint leaves (optional, but highly recommended for flavor).
61Discard the bay leaf and cinnamon stick before serving, and taste to adjust seasonings.
62Discard the bay leaf and cinnamon stick before serving, and taste to adjust seasonings.
63Discard the bay leaf and cinnamon stick before serving, and taste to adjust seasonings.
64Serve with hot steamed rice, roti, or naan.
65Serve with hot steamed rice, roti, or naan.
66Serve with hot steamed rice, roti, or naan.
Ingredients
615 gm boneless skinless chicken thighs cut into chunky pieces
615 gm boneless skinless chicken thighs cut into chunky pieces
615 gm boneless skinless chicken thighs cut into chunky pieces
265 gm spinach (only the leaves), chopped to get thin slivers
265 gm spinach (only the leaves), chopped to get thin slivers
265 gm spinach (only the leaves), chopped to get thin slivers
300 gm large onion
300 gm large onion
300 gm large onion
30 gm large garlic cloves
30 gm large garlic cloves
30 gm large garlic cloves
30 gm ginger
30 gm ginger
30 gm ginger
1 large tomato
1 large tomato
1 large tomato
1 green chilli
1 green chilli
1 green chilli
6 to 7 mint leaves
6 to 7 mint leaves
6 to 7 mint leaves
0.5 tsp whole black peppercorns
0.5 tsp whole black peppercorns
0.5 tsp whole black peppercorns
4 green cardamoms
4 green cardamoms
4 green cardamoms
4 cloves
4 cloves
4 cloves
1 dried bay leaf
1 dried bay leaf
1 dried bay leaf
1 inch length cinnamon stick
1 inch length cinnamon stick
1 inch length cinnamon stick
2 tsp kashmiri red chilli powder or paprika
2 tsp kashmiri red chilli powder or paprika
2 tsp kashmiri red chilli powder or paprika
1 tsp turmeric powder
1 tsp turmeric powder
1 tsp turmeric powder
2 tsp heaped ground coriander
2 tsp heaped ground coriander
2 tsp heaped ground coriander
0.5 tsp ground cumin
0.5 tsp ground cumin
0.5 tsp ground cumin
1 tsp garam masala powder
1 tsp garam masala powder
1 tsp garam masala powder
0.25 tsp ground nutmeg or jaifal powder
0.25 tsp ground nutmeg or jaifal powder
0.25 tsp ground nutmeg or jaifal powder
2 tsp salt
2 tsp salt
2 tsp salt
1 tsp sugar
1 tsp sugar
1 tsp sugar
2 tbsp sour cream or heavy cream or plain unflavored yogurt
2 tbsp sour cream or heavy cream or plain unflavored yogurt
2 tbsp sour cream or heavy cream or plain unflavored yogurt
1 tsp butter
1 tsp butter
1 tsp butter
1 cup hot water
1 cup hot water
1 cup hot water
3 tbsp oil
3 tbsp oil
3 tbsp oil
Equipment
jarpan
Tips
When grinding whole spices, they can be coarsely ground to avoid finding them in the meal, or they can be pushed to the side of the plate.
When using yogurt instead of cream, stir it very well with 2 tablespoons of water before adding.
Mint leaves add a lot of flavor; if you don't like mint, you can use chopped coriander instead.
Discard the bay leaf and cinnamon stick before serving.
Do a taste test and adjust seasonings if required.