Ingredients:
400ml Taz base gravy
1 tsp. Razor spice mixture https://curry-recipes.co.uk/curry/index.php/topic,4706.0.html
1 tsp Garam Masala
1/2 tsp. Rajah All Purpose Seasoning
1 tsp. Chilli Powder
1 tbsp. Dried Methi leaves
1 Onion finely chopped
5 cloves Garlic crushed
1 tsp. Ginger paste
2 Chillies halved and de-seeded
Fresh Methi leaves (pick the leaves from around 6 stalks)
180g - 200g Spinach
2 Chicken Breasts Diced
2 tbsp. Natural Yoghurt
Method:
Blanche the Spinach and Methi leaves. (Dip them into boiling water for about 5 seconds then remove and run cold water over them to stop the cooking process).
Blend the Spinach and Methi leaves to almost a paste and set to the side.
Add just under a ladle of base gravy.
Add the Onion.
When the onion has softened, add 200 ml of warm base to the pan or wok.
Add the Garlic, Ginger, Chillies, Dried Methi, and Spices and stir in well.
Over a medium to high heat reduce down until thick and almost dry and the oil has come through, stirring occasionally and scraping the dried base back down into the pan.
Add the Diced Chicken Breasts and fry until sealed.
Add the remaining base gravy.
Let it cook until the sauce has reduced to a slightly thick sauce.
Add the blanched Spinach and Methi and the Yoghurt then cook for a further 5 minutes.
This is the first recipe I have posted on this forum, any feedback would be greatly appreciated. As you can tell I absolutely LOVE methi, I just cant get enough of it! Anyway I hope you enjoy this!
Edit: I made this again last night and realised that I had missed out a fairly important step, to add the Natural Yoghurt! Pictures of the curry coming up.
400ml Taz base gravy
1 tsp. Razor spice mixture https://curry-recipes.co.uk/curry/index.php/topic,4706.0.html
1 tsp Garam Masala
1/2 tsp. Rajah All Purpose Seasoning
1 tsp. Chilli Powder
1 tbsp. Dried Methi leaves
1 Onion finely chopped
5 cloves Garlic crushed
1 tsp. Ginger paste
2 Chillies halved and de-seeded
Fresh Methi leaves (pick the leaves from around 6 stalks)
180g - 200g Spinach
2 Chicken Breasts Diced
2 tbsp. Natural Yoghurt
Method:
Blanche the Spinach and Methi leaves. (Dip them into boiling water for about 5 seconds then remove and run cold water over them to stop the cooking process).
Blend the Spinach and Methi leaves to almost a paste and set to the side.
Add just under a ladle of base gravy.
Add the Onion.
When the onion has softened, add 200 ml of warm base to the pan or wok.
Add the Garlic, Ginger, Chillies, Dried Methi, and Spices and stir in well.
Over a medium to high heat reduce down until thick and almost dry and the oil has come through, stirring occasionally and scraping the dried base back down into the pan.
Add the Diced Chicken Breasts and fry until sealed.
Add the remaining base gravy.
Let it cook until the sauce has reduced to a slightly thick sauce.
Add the blanched Spinach and Methi and the Yoghurt then cook for a further 5 minutes.
This is the first recipe I have posted on this forum, any feedback would be greatly appreciated. As you can tell I absolutely LOVE methi, I just cant get enough of it! Anyway I hope you enjoy this!
Edit: I made this again last night and realised that I had missed out a fairly important step, to add the Natural Yoghurt! Pictures of the curry coming up.