This mouthwatering North Indian gravy / curry is going to be favorite of every home; a perfect combination of chicken and spinach (palak).
Ingredients:
Chicken (bone - in) - 500 grams (clean and cut into medium sized pieces)
Spinach (palak) - 1 bunch
Onion - 2 (finely chopped)
Tomato - 2 (finely chopped)
Garam masala - ½ tsp
Cream – 2 tbsp (optional)
Sugar – ¼ tsp
Salt to taste
To Marinate:
Ginger garlic paste - 2 tsp
Red chilli powder - 2 tsp
Corriander powder- 1½ tsp
Turmeric powder – ½ tsp
Cumin powder– ½ tsp
Curd - 2 tbsp
For Seasoning:
Cinamon - 1
Cloves - 3
Cardamom - 2
Bay leaf - 1
Black pepper corns - ½ tsp
Directions:
Remove stems and wash spinach thoroughly.
Blanch spinach in boiling water; take it out and allow to cool.
Grind spinach into a fine paste and keep aside.
Marinate the chicken with turmeric powder, red chilli powder, cumin powder, coriander powder and curd ; keep aside.
Heat oil in a pan; add cinnamon, cloves, cardamom, bay leaf and peppercorns . After it splutters add finely chopped onion.
Saute till the colour changes; then add tomatoes and salt. Saute till tomato becomes soft.
Now add the marinated chicken and mix well.
Close the lid and allow it to cook till the chicken is done (no need to add water as chicken leaves enough water to cook). If you find it dry add ½ cup of water.
Once the chicken becomes soft and the mixture becomes thick in consistency; add spinach paste. Add water if required.
Don’t over boil them; allow to cook for only five minutes in low flame, otherwise the palak colour will change.
Finally add garam masala and mix well . Serve hot with chapathi or any indian breads.
