1 whole chicken, cut into pieces
½ kg spinach leaves
3 onions, chopped
1 tomato, chopped
2 tbsp ginger paste
1 tbsp garlic paste
½ cup curd
1 tsp garam masala powder
1 tsp chili powder
1 tsp turmeric powder
½ cup milk
Wash the spinach leaves well and chop them fine.
Heat some oil. Add onions and sauté them till they are translucent. Add the ginger and garlic paste. Add the tomatoes and curd.
Cook till the oil separates. Add the finely chopped spinach leaves, salt, chili powder and garam masala. Cook on high flame till all the water evaporates.
Now add the chicken pieces and continue cooking on high heat. Keep stirring constantly or the chicken will get burnt. Once the chicken starts changing color, add the milk and some water. Cover and cook till the chicken is tender.
If you want dry gravy you can turn up the flame and keep stirring till the gravy coats the chicken.