4. • Boil the chicken in a pan with Cinnamon, clove, cardamom in it. It will bring a sweet smell
as the water and chicken boil. This fragrance also enters in the chicken and makes it
tender.
• Take out the chicken out of the hot water, tear into small pieces or you can live it as solid
chunk. Keep aside the hot water to use afterwards.
• Wash the spinach leaves and add ginger, garlic, onion and green chili paste to make a
smooth paste of spinach.
• In a pan, add olive oil, bay leaf and dry chili
• After a few second fry, add the spinach paste and stir continuously.
• When the paste become dry adds the chicken pieces and cook for 10 minutes.
• Now, add the chicken boil water and cook till it comes to a thick consistency.
• Add salt and sugar to taste and balance the dish
• Add garam masala powder and yoghurt above the dish
• Serve with hot Basmati rice or Chapattis
