Sonal Singh On Sonal's Table
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PALAK CHICKEN (chicken with spinach)
INGREDIENTS
- ½ kg pre-cut chicken (with bone or boneless)
- ½ kg spinach (more can be used too, if you like the taste)
- 1 medium sized onion chopped fine
- 2-3 green chillies, split lengthwise
- 3/4thtsp cumin (zeera) seeds
- 6-8 peppercorns
- 2 bay leaves
- 2-3 cloves
- 2 black elaichi (pods opened)
- 1 star anise
- 1 medium sized stick of cinnamon
- 1 tb sp ginger garlic paste
- 2 tbsp refined oil or ghee
- ½ cup water
- ½ tsp pepper powder
- ½ tsp turmeric (haldi)
- 1 tsp cumin powder (zeera powder)
- 2 tsp coriander powder
- ½ tsp red chilli powder
- 3/4thtsp garam masala powder
- Juice of ½ lemon
- Salt to taste
METHOD
- Blanch the spinach or give it one whistle in the cooker. Cool and puree. (No need to strain the mixture).
- In a heavy bottomed pan, heat the oil/ghee. Once done, add the cumin seeds, cloves, peppercorns, cinnamon, cardamoms, bay leaves, and star anise. Stir for ½ minute, then add the green chillies and chopped onions.
- Saute the ingredients for 3-4 minutes or till onions start to soften. Then add ginger garlic paste and sauté for a further 2 minutes.
- Add the pureed spinach. Cook this for about 10 minutes or till the spinach changes colour to a darker green and the mixture starts to dry.
- Tip in the chicken and add ½ cup water.
- Add the dry masala – turmeric powder, coriander and cumin powder, red chilli and pepper powder and salt to taste.
- Cook till the chicken is well done or till oil starts to separate from the mixture.
- Lastly, mix in the garam masala and the lemon juice.
- Serve with chapatis or rice.
