My sister-in-law was asking me how to make this particular recipe a couple of years ago, and when I was talking with her a few days ago I realized I haven’t put this up on the blog as yet, so here we are.
I got the idea to make this from my sister, who actually uses fried onions and ‘smokes’ it in the end. I didn’t use that method this time, but feel free to go that route. Smoking the dish, especially if you’re making it for a party, really makes it feel fancy. If you have picky eaters at home, go ahead and puree the spinach before adding it into the recipe so everyone’s happy.
You could serve the chicken with rice or roti/naan. Here’s how to make it :
1. Chop one large tomato and microwave it on high for 2 minutes.
2. Blend the tomato, with 1/4 cup cooked onions, 2 chillies, and 1/2 cup water until smooth.
3. Heat a large sauce pan or pot. Put in 1 tbsp butter and 1 tbsp oil. Add in 1 tsp crushed kasoori methi leaves, 3 cloves minced garlic, and 1 tbsp minced ginger. Stir for a minute until fragrant.
4. Pour in the blended mixture. Put in 1.5 tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp garam masala,1/4 tsp tumeric, and 1/2 tsp chilli powder. Bring to a boil.
5. Chop three chicken breasts and add to the pot. Bring to a boil, cover and cook for 15-20 minutes on a medium flame.
7. Pour in 1/2 cup of half n half. Add 1 tbsp of lemon juice and 1/4 tsp black pepper. Bring to boil, lower heat and simmer for 5 minutes. Cook the chicken for about 5-7 minutes longer on medium-high heat, if you prefer it more dry.
8. If you’d like to smoke the chicken, follow steps 8 – 10 of this link.
Serve hot, with rice or naan/roti.
Note : You could use almond/cashew milk instead of the half n half.