Ingredients:
Chicken – 1 Kg (Small pieces)
Tomato – 250 grams
Spinach – 500 grams (Washed and cut)
Kasuri Methi – 2 Table Spoon
Whole Spices:
Black Cumin – 1 tea spoon
Black Pepper Corn – 8 to 9 pieces
Cloves – 4 pieces
Black Cardamom – 1 piece
Cinnamon – 1-inch Piece
Bay Leaves – 3 Piece
Green Cardamom – 3 piece
Fried Onion – ½ Cup
Ginger & garlic Paste – 2 Table Spoon
Green Chilies - 3 Large
Fresh Coriander – 1 Cup (1/2 cup for cooking and half for Garnish)
Dry Spices:
Salt – 1 ½ Tea spoon
Turmeric –1 tea spoon
Cumin Powder – 1 Tea spoon
Coriander Powder – 1 Tea Spoon
Red Chili Powder – 1 tea spoon
Kashmiri Red Chili Powder – 1 Tea spoon
Garam Masala Powder – 1 ½ Tea Spoon
Oil – ½ Cup
Cooking Cream – 2 Table Spoon
Garnish:
Green chilies – as to taste
Ginger – Julien cutting – as to taste
Butter – 2 Table Spoon
Recipe:
1. Add half cup of oil to the pan and heat it.
2. Add chicken and fry till it changes the color.
3. Add all the whole spices and fry for 10 minutes.
4. Add two table spoons of ginger and garlic paste and fry for another 5 minutes.
5. Add half cup of fried onions and again fry until mix well.
6. Add dry spices, Salt, Turmeric, Cumin Powder, Coriander Powder, Red Chili Powder, Kashmiri Red Chili Powder, Garam Masala Powder and mix well.
7. Fry the chicken so that all the spices are cooked properly.
8. Add tomatoes, cover than pan and cook for 10 minutes.
9. Check after 5 minutes, tomatoes are soft and chicken has release all water. Now crush all the tomatoes and dry the moisture from the chicken.
10. Cook until the oil is separated from the chicken and tomatoes are completely incorporated in the gravy.
11. Add Spinach, Coriander, green chilies and Kasori methi. Mix well and add half cup of water.
12. Cover the Lid, cook for 15 minutes until the spinach is cooked.
13. Cook on high flame so the oil will be separated from the chicken.
14. Add two table spoons of cream and mix well.
15. Cook on high flame for another 2 -3 minutes until the oil is separated from the chicken.
16. Now add one table spoon butter, fresh coriander, Green chilies and ginger for Garnish.
17. Chicken Palak is ready.
18. Enjoy!
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