Masala Chicken Stew

Masala Chicken Stew
Serves 4
Step 1: make the sauce
Ingredients:
3 tablespoons ghee
1 black cardamom
2 cloves
2 bay leaves
1 tablespoon cumin seeds
1.5 cups sliced red onions
1 tablespoon ginger garlic paste
50 grams tomato purée (packet)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 kg chicken legs (no skin)
3 large potatoes cut into cubes
2 large carrots cut into cubes
1 bunch spinach
1 bunch fresh coriander
1 tablespoon dried kasuri methi crushed
1 tablespoon salt
Tomato purée
3 large tomatoes
5 mint leaves
Small bunch coriander stems
A little water
Blend together to make a fine paste
In a separate pot half book the potatoes and carrots do not boil them completely
Method:
Heat ghee in the pan, add the bay leaves, cardamom and cloves. Add the jeera and immediately add in the onions. Sauté the onions on medium heat till lightly brown. Add the ginger garlic paste and sauté till smell is removed. Add in the tomato paste and turmeric and coriander powder.
Add in the blended tomato paste. Cool the mixture on medium heat till the ghee is released and the tomatoes are cooked through. Add in the chicken legs. Cover and allow to simmer for 15 minutes on medium heat. Stir occasionally and add water as required.
Step 2: bringing it together
Keep an eye on the cooking of the chicken, do not overcook the chicken legs, as soon as the tendons start to peel from the bone the chicken is almost done. Add in the par boiled potatoes and carrots. Add in the frozen spinach and simmer on low heat a further 5 minutes. Check the potatoes, if a fork goes through easily they are done.
Finally add in the kasuri methi and salt and garnish with fresh coriander.
Serve hot with bread or rice of your choice.
Enjoy.