As I am writing this, this little country is in the eye of a storm, literally… A warning has been issued (stay indoors and use common sense!), the wind is howling frightfully outside and there is hardly anyone on the road.
Not very Christmassy, huh? All day at work, I have been dashing from one meeting to another, running between the raindrops, 😀 (we have offices in different buildings in the same complex, you see), even managing to break an umbrella one time!
The colors of the day coincide very nicely with the color and flavors of this wonderful curry: dark, robust, full of adventure…
Chicken legs marinated in yogurt and spices and then cooked in a lovely spinach gravy…Lip-smackingly delicious and healthy too…
Don’t you feel like taking some soft naan to that gorgeous gravy and not stopping till you’ve licked the plate clean 😀
By the way, how are your Christmas preparations coming along? I can see a lot of holiday cookies and cakes all over blogosphere, so I feel a bit silly writing about a curry at this time of the year, but then I’m never about blending in 😀
I am bringing along a large platter of this gorgeousness over to Angie’s Friday Fiesta, being co-hosted today by two amazing ladies, Margy @La Petite Casserole and Juju @cookingwithauntjuju. If you haven’t been to their blogs yet, you really should. You don’t know what you are missing
Here’s the recipe.
750 grams Chicken (I used legs)
250 grams Spinach
4 tablespoons thick Yogurt
1 teaspoon Garam Masala
1 teaspoon Ginger-Garlic paste
A large pinch Kasoori Methi
3 medium Tomatoes, chopped
1 tablespoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Red Chili powder
1/4 teaspoon Turmeric powder
1 teaspoon grated Ginger
3 large cloves Garlic, chopped
1 large Red Onion, chopped
2 tablespoons Cooking Oil
1/8 teaspoon Nutmeg powder
Salt to taste
In a large bowl, mix together the yogurt, ginger-garlic paste, garam masala, kasoori methi and 1/2 teaspoon salt.
Apply this mix on the chicken pieces and refrigerate for about an hour.
Blanch the washed spinach and puree to a fine paste.
Heat oil in a pan and add chopped onions.
Fry till golden brown and then add chopped garlic and grated ginger.
Fry for a further couple of minutes and then add turmeric, red chili powder, cumin powder and coriander powder.
Saute till the raw smell of the spices disappears.
Add the chopped tomatoes, mix well and cook till the tomatoes are mushy.
Add the marinated chicken pieces along with the marinade, mix well and cover the pan with a lid.
Cook stirring occasionally on a medium flame till the chicken is almost cooked.
Then add the spinach puree and nutmeg powder.
Mix well and cook for a few minutes till the chicken is completely done. Check seasoning and add more salt if needed.
Serve hot with naan or chapatis.