Curry cut chicken- 1 kg
Potatoes- 2 medium size, quartered
Ginger garlic paste- 1 tablespoon
Curd- 1 cup
Spinach- 1 bunch
Coriander- 1 bunch
Pepper corns- 10 to 12, coarsely crushed
Green chilly- 2, slit mid way
Oil- 1 tablespoon
Salt- As per taste
Clean chicken and marinate with 1/2 tablespoon of ginger-garlic paste, 1/2 tsp salt and 1/2 cup curd. Set aside for 1/2 hour.
Clean both bunches of leaves thoroughly. Add the spinach with the stalk in a mixer. Grind. To this add the coriander leaves (with stalk) and grind again. The base of the sauce is ready. Keep aside.
In a pressure cooker add oil. When hot add the ginger garlic paste and the crushed pepper corns. Roast till mixture turns near brown.
Add the potatoes and mix them well with the mixture.
Spoon the marinated chicken into the cooker and let the meat coat with the roasted mixture. At this point add the spinach-coriander paste and allow to cook on medium flame till the moisture in the cooker evaporates (will take approximately 4 minutes).
Now add the remaining curd from the marinade dish as well as the cup. Mix thoroughly. Add salt as per taste (approximately 1 1/2 tsps) and the green chillies.
Lid the cooker and allow for 1 whistle on a medium high flame.
Serve with rice OR roti OR brown bread!