Chicken Nilgiri

Take 2 tbsp chopped spinach, 1 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves, 1 tsp fennel seeds, 1 tsp chopped green chillies, 2 tbsp grated fresh coconut and blend these together to make a spinach paste. Keep aside.

Take a frying pan at a low flame, add 1 tsp oil, 1 tbsp chopped onion, 3 cloves and sauté well.

Once the onions turn golden brown, add 1/2 tsp ginger garlic paste, 1 tsp dhania powder, 1/8th tsp haldi and 1/8th tsp salt.

Further, add 50 gm chopped chicken and mix well making sure the chicken is fully coated with all the spices.

Pour in a little more water, cover and allow it to cook.

Once simmering, add the previously made spinach paste and pour in a little more water as per the desired consistency.

Fold in 1 tbsp beaten Nestlé A+ Curd, take off the flame and transfer to a serving bowl.

Serve fresh and hot with rice.