- Chicken : 1 kg
- Spinach : 1 & 1/2 kg, blanched
- Fenugreek Leaves : 250 grams
- Green Chilies : 10, finely chopped
- Fresh Cream : 1 cup
- Butter : 100 grams
- Yogurt : 375 grams
- National Ginger Garlic Paste : 2 tablespoons
- Oil : 2 tablespoons
- National Murghi Masala : 1 packet (50 grams)
Heat the oil and butter in a pot until butter melts – take care not to over heat or the butter can burn.
Fry the ginger garlic paste until fragrant.
Add the chicken and fry on high heat. Beat the yogurt smooth and mix in National Murghi Masala.
Pour the yogurt over the chicken and continue to fry on medium heat for a few minutes.
Add the fenugreek leaves and stir until the leaves wilt.
Turn the heat up high, add the blanched spinach. When the excess water has evaporated, spoon in the cream and toss the green chilies on top.
Simmer for 10 minutes and serve with freshly baked naan.
Note: To blanch spinach, wash and stem the leaves. Bring a pot of salted water to the boil. Dip the leaves in boiling water for 30 seconds, then plunge into cold water. Drain and keep aside.