Ingredients

The following ingredients have 4 Servings
  • 3 tbsp. Oil
  • ⅓ - ½ cup chopped Onion
  • 2 Green Chilies (chopped)
  • 1 ½ - 2 tbsp. Ginger Garlic Paste
  • 1 tsp. Coriander Powder
  • 1 ¼ tsp. Chili Powder (adjust to taste)
  • ¾ -1 tsp Salt (adjust to taste)
  • ¼ tsp. Turmeric Powder
  • ½ tsp Garam Masala (I used store bought)
  • 123 grams / 4.3 oz Baby Spinach (chopped (opt))
  • 1 lb. Ground Chicken
  • Cilantro ~ Kothmir for garnish

Instruction

  • Heat oil in a 10” skillet or a frying pan.
  • When oil is hot, add onions and saute until soft.
  • Add green chilies, ginger garlic paste and saute until ginger is fried.
  • Throw in coriander powder, chili powder, salt, turmeric powder, garam masala and mix well.
  • Next goes chopped spinach and mix for few seconds until spinach wilts.
  • Finally add ground chicken and stir, separating the chicken mince. Stirring ground chicken is very important until it is partly cooked otherwise it will form a one big lump.
  • Once the chicken is slightly cooked, reduce the flame to medium – medium high flame, cook until chicken is cooked and all the juices evaporate. Keep stirring in between for even cooking.
  • Once the juices evaporate and chicken is cooked, sprinkle cilantro and turn off the heat.
  • Serve with rice or roti. This sautéed chicken can be used as a filling for chicken rolls, quesadillas and curry puffs.