Spinach Chicken/ Palak Chicken

  

Type: Gravy

Serving: As desired

Preparation time: 30 minutes

Ingredients:

Spinach/Palak – 1big bunch (Blanched)

Chicken (Skin out) -300grams

Ginger & garlic paste – 2 teaspoon

Oil – 1 tablespoon

Onion (finely chopped) – 1 Big size

Chili powder – 1 to 2 teaspoon (As spicy as you want)

Coriander powder – 1 teaspoon

Sugar – A pinch

Salt to taste

Cashewnut paste/Walnut paste/Almond psate (these are optional,you can even skip it ) -1 tablespoon

Garam masala powder -1/2 teaspoon

Turmeric powder – A pinch

Lemon - 1

Water

Preparation Method:

Blanching Spinach: Clean spinach put it in boiling water let it boil for 1 minute take spinach out & put it in cold water. Grind it into a paste.

Cashew paste: Soak 10 to 15 cashewnuts in water/milk over a night or soak it in warm water for 30 minutes grind it in a mixer. Sameway you can soak walnut or almonds.

Heat a pan put oil in it then add onion fry it till light brown put chicken fry it for 2 minutes add ginger & garlic paste, turmeric powder & pinch of salt sauté it till liquid is evapourated  then add chili powder, coriander powder, salt to taste,1 small cup of water close the lid till chicken is cooked then add spinach puree,walnut paste sauté it for couple of minutes finally add garam masala powder & pinch of sugar mix it well & spinach chicken is ready to serve. Squeeze lemon juice on the top to enhance the flavours.

Note: You can add tomato puree if you desire

You can serve with butter/cream on the top

You can add fresh mint/coriander paste instead of spinach puree

Best served with roti, paratha, pulka, chapathi, dosa, pav, bread.