Monday, 2 December 2013

Palak/Spinach Chicken

Greens should be a part of our regular diet as they are very rich in iron among other goodies. However, green is not a very favorite color of mine when it comes to veggies. Spinach is an exception though. Today's recipe is a very easy one and the source is from our very own Sanjeev Kapoor. The highlight of this recipe is the health factor. So without much ado, here is the simple route to yummy palak chicken.

250 gms chicken (I used boneless)
1 large onion chopped
3 cloves garlic chopped
1/2 inch piece ginger chopped
2 tbsp yogurt
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala powder
2 each of bay leaf, cardamom, and cloves
4-5 peppercorns
Salt to taste
2 cups spinach shredded
1 tbsp mustard oil
Fried onions for garnishing

Wash and cut the chicken and keep aside. In an pan, heat oil till smoky hot. Add bay leaf, peppercorns, cardamom, and cloves and fry for a minute. Add chopped onions, ginger, and garlic and fry till golden brown. Add the chicken pieces and the dry spices except garam masala. Add a little salt and fry till the chicken pieces are golden brown and the spices start leaving oil. Add the yogurt one tbsp at a time and fry. Add the shredded spinach and cover and cook on medium heat till the spinach is wilted and mashed. Add garam masala and cook without cover till gravy dries up. Serve hot with plain rice/roti.

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