Long ago in a family trip to Chandigarh I had my first opportunity to taste traditional Panjabi Khana. I can still remember the way they prepared those delicious flavours. It was just splendid. The use of natural spices and the aroma comes from it was simply mouth watering. Ever since, I am a great fan of Panjabi Cuisin and Palak Paneer will always stay at the top of my favourite food list. The immence love for Palak Paneer always inspired me to cook it again and again. Here I have used the same concept and presenting Palak Chicken. Its a very healthy dish and can be prepared with only one tea spoon oil. To all the chicken lovers I insist you to try this. Trust me you will not regret
Ingredients: Chicken- 500 gm
Palak/Spinach- 1 bunch(seperated from the sticks and boiled)
Ginger paste- 1 tsp
Garlic Paste- 1 tsp
Tomato(chopped)- 1 (medium to big size)
Green Chillis- 2
Cumin Seeds- 1 tsp
Red Chilli Powder(kashmiri)- 1 tsp
Refined Oil- 1 tsp
Salt to Taste
Kasoori Methi- 1 tsp
Fresh Cream- 1 TSP (optional)
Procedure:1) Marinate chicken with salt and ginger garlic paste for one hour
2) Boil Spinach/Palak leaves with little salt. Drain the water after boiling and keep aside for cooling.
3) In a mixer jar, take the cooled spinach/Palak Leaves and green chillis. Make a smooth paste. Keep aside.
4) Now take a non stick pan, heat oil and tamper cumin seeds.
5) Fry the tomatoes until its soft.
6) Add the marinated chicken and cook for 5-6 minutes until the chicken changes the color.
6) Add red chilli powder and mix well. Cover the lid and cook in slow flame until chicken is half cooked atleast for 7-8 minutes.
7) When oil starts coming out from the chicken, add the green paste. Mix well.
8) After 2 minutes add the kasuri methi and cook for another 3-4 minutes.
9) Adjust salt.
10) Gravy will be creamy so adjust water as per requirement. Do not over boil the chicken.
11) Cook until chicken is tender.
12) Spread some fresh cream over the cooked. But it's an optional step.
13) Serve with rice or naan or chapathis.