What you need:Â
- Chicken on the bone: 450g
- Onion: 2 medium
- Spinach: 250g
- Tomato: 1 medium
- The Women of Goem Goa Garam masala: 2-3 tbsps
- Turmeric powder: 1 tsp
- Chilli Powder: 2 tsp
- Coriander Powder: 3 tsp
- Ginger garlic paste: half tsp
- Lime Juice: 2 tsps
- Coriander leaves for garnish
- Salt to taste
- Cooking oil (coconut oil is traditional, but you can use any oil)
Clean the spinach and chop large.
Marinate the chicken with 2 tsps of lime juice.
Half a tsp of salt,
Half tsp of ginger garlic paste
Half tsp of turmeric powder,
1 tsp of chilli powder,
1 tsp of coriander powder,
And 1 tsp of curd.
Mix well and let it rest for half hour.
Add 2 tsps of Goa garam masala. Keep for an hour.
Heat 2-3 tsps of oil in a wok.
Add the onion.
Add half a tsp of salt and saute.
Fry until the onions turn brown.
On low flame, add the remaining turmeric powder.
The remaining chilli powder
The remaining coriander powder.
Fry until the small of raw spices goes away.
Add a few tbsps of water
Mix well and fry for a minute.
Add the tomato.
Fry for 3-4 minutes.
Keep frying until the oil starts to separate.
Add the chicken pieces.
Mix with gravy and fry of 3-4 minutes.
Add a cup of hot water.
Mix well and bring it to boil.
Cover and cook for 5-7 minutes.
Meanwhile, boil water in a pot.
Add the spinach.
Boil them for about 1 minute.
Remove from the hot water.
Transfer to cold water.
Check to determine the consistency of gravy.
Add 2 tsps of Goa Garam Masala.
Mix throughly.
Cook without lid to reduce water if needed.
Add the spinach to the chicken.
Mix well with the gravy. Switch off flame.
Sprinkle the coriander leaves.
Make sure the chicken is well cooked.
Transfer to a bowl.
