One of the best palak chickens Ive made..
Researched from this site..in their own words..
Preparation Time : 35 minutes
No Of servings : 4-5
Spice Level : 3 out of 5
Chicken: 500gms or 1/2 kg
Spinach : 1 bunch
Onion : 1 cup (chopped)
Coriander Leaves : 1 bunch
Tomato : 1 (finely chopped)
Bay Leaves : 1
Oil : 2 tbsp
Fennel Seeds : 1 tsp
Coriander Powder : 1 tsp
Kasoori Methi : 1 tsp
Whole Dry Red cili : 1
Salt : to taste
To Marinate chicken:
Ginger & garlic Paste : 11/2 tsp
Yogurt : 1 tbsp
Red chili powder : 1 tsp (adjust according to your spice level)
Salt : a pinch
To Grind :
Green Chilies : 2
Garlic : 2-3
Ginger : 1″
Cinnamon : 1 “
Green Cardamom : 2-3
Cloves : 2
Method Of Preparation:
Wash and drain the chicken. Then marinate it with the ingredients listed under “To Marinate”.
Grind all the ingredients listed under to grind into smooth paste.
Now heat oil in a wide pan and add bay leaves, fennel seeds and whole red chili after that add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.
Now add the chopped tomato and fry them for 3-4 minutes in medium heat or until it becomes mushy.
Now add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.
Add 1/4 cup of water(adjust the water quantity according to the consistency you want) and close it with lid, let the mixture boil until thechicken is fully cooked and tender.
In between that boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Once the chicken is tender add the spinach puree from above step and let it cook for 4-5 minutes in medium heat.
If you want you can add 2 tbsp of cream on top and remove from heat.
Serve it hot with roti or naan.