Simple and Yummy.
- Garlic Paste.
Remove all the stems from the spinach and use only the leaves. Blanch it by putting in hot water. Let it boil till the color becomes really bright green and then remove from the water. Squeeze out the excess water. Keep aside.
Put chicken into a hot pan. Let it sizzle for about 3-4 minutes and then add in butter and garlic paste. Cover and let it cook for about 10 mins on low heat. Open and add the spinach and chilies. Mix well and use the leaves to de-glaze the pan.