Step 1

Blanch spinach – bring a medium pot of water to rolling boil. Add half the spinach, push the leaves down to submerge in the water, and let cook for about 30 seconds. Using a slotted spoon drain the leaves on to a plate or bowl. Repeat process with the remaining half.

Step 2

Mix ground chicken, egg, breadcrumbs, 1/4 teaspoon salt together in a bowl. Pinch of about 2 tablespoons measure and shape them into balls and place on a plate (a 2-tablespoon measure ice cream scoop comes handy). Place a small of water right next to you, dip your hands in the water before you shape each ball. This helps not to stick to your hands. (You could add about 2 tablespoons of additional breadcrumbs if it is difficult to shape meatballs, but they might not be as tender)

Step 3

Add vegetable oil into a large non-stick saute pan and place over medium high heat. When moderately hot, add chicken koftas in a single layer. Let cook until bottom is golden brown, gently turn over and cook until golden on the other side. Using a slotted spoon, remove koftas onto a plate , draining as much of oil as possible. (they will not be fully cooked at this point).

Step 4

Into the same pan (maintain the same heat), add group-1 ingredients and 1/2 teaspoon salt. Saute until it gets translucent and starts to get golden.

Step 5

Now add group-2 ingredients and saute until the mixture gets thick and oil begins to seperate. Take pan off heat and all ingredients along with blanched spinach into a food processor. Process for about 2 minutes until ground (DO NOT grind until super smooth).

Step 6

Transfer all ground mixture into the now empty saute pan along the the chicken koftas, 1 cup water, sugar and required salt. Place over medium heat and let it come to a boil (will start bubbling). Cook for 3-5 minutes and remove from heat for the meatballs to get cooked and the gravy will thicken.

Step 7

Serve with naans / parathas / rotis / phulkas.