CHICKEN IN SPINACH GRAVY

Preparation Method :

• Marinate the chicken in the marinade for about 8-10 hours in the fridge. Bring back to room temperature.
• Place the spinach in a pan with the salt. Cook for about 3-5 minutes. Drain well. Cool slightly and puree. Set aside.
• Heat the butter and oil in a large non-stick saucepan and fry the onion for about 10 minutes or until browned. Stir often.
• Add the cumin seeds and cook at least for 20-30 seconds.
• Add the garlic and ginger, stir-fry for a minute over a low heat. Add the chicken, reserve the marinade and toss in the pan to brown all over.
• Add little water to the marinade, stir well and pour into the pan, together with the spinach and salt to taste.
• Cook, covered, stirring occasionally, until the chicken has cooked through, about 25-30 minutes.
• Uncover the pan and dry off the excess water released by the spinach. Stir in the garam masala and lemon juice, serve hot.