Saag Murg Tangri

Wash & boil the spinach with a cup of water for 10 minutes. Let it cool down.
Drain. Save the stock.

Grind coarsely. *Its best to choose the chop option of the blender/mini chopper.
Keep aside.

Heat oil in a large nonstick skillet or wok.
Saut the onion until golden.
Tip in the chili flakes.

Add the ginger & garlic paste.
Cook for two minutes.

Pour the tomato pure along with salt & all the other spice powders. Stir.

Add the chicken.
Cook on high heat for about 10 minutes, stirring constantly.

Now add the Spinach along with the stock & cook covered on low heat until the chicken is soft & start falling off the bones.

Sprinkle the crushed kasoori methi.
Add the desi ghee.
Stir well.

Serve hot with Roti/Parantha/Naan.

Enjoy!