Ingredients:1: 2 tablespoon Cooking Oil
2: 1 clove of Garlic (crushed)3: 2 teaspoon milk
4: 1 teaspoon salt
5: 1 leveled teaspoon chilli powder
6: 1/2 inch piece of ginger
7: 1 onion
8: 1 teaspoon Coriander
9: 500 grams tin of Spinach puree
10: 1 lb Chicken legs
Method:
Heat the Cooking Oil in a pan. mix chopped onion and fry until it golden brown. then add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 12 minutes and keep it stirring every two minutes.
Fry sides of chicken legs in this Masala until brown and add the spinach, cover the pan with a lid and leave it for 25 to 30 minutes on low heat.
When the water has been immersed, mix two teaspoon of milk and let it Cook for more 5 minutes.
Serve with Boiled Rice/Pulao or with hot Naan.
Important Tip: I always pour some water over the Spinach to wash the preservatives off before mixing it to the Chicken legs, and then leave it to drain all the water for few minutes.
Posts
