Palak Chicken

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PALAK CHICKEN (chicken with spinach)

INGREDIENTS

1. ½ kg pre-cut chicken (with bone or boneless)
2. ½ kg spinach (more can be used too, if you like the taste)
3. 1 medium sized onion chopped fine
4. 2-3 green chillies, split lengthwise
5. 3/4^thtsp cumin (zeera) seeds
6. 6-8 peppercorns
7. 2 bay leaves
8. 2-3 cloves
9. 2 black elaichi (pods opened)
10. 1 star anise
11. 1 medium sized stick of cinnamon
12. 1 tb sp ginger garlic paste
13. 2 tbsp refined oil or ghee
14. ½ cup water
15. ½ tsp pepper powder
16. ½ tsp turmeric (haldi)
17. 1 tsp cumin powder (zeera powder)
18. 2 tsp coriander powder
19. ½ tsp red chilli powder
20. 3/4^thtsp garam masala powder
21. Juice of ½ lemon
22. Salt to taste

METHOD

1. Blanch the spinach or give it one whistle in the cooker. Cool and puree. (No need to strain the mixture).
2. 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.
3. 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.
4. 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.
5. Tip in the chicken and add ½ cup water.
6. Add the dry masala – turmeric powder, coriander and cumin powder, red chilli and pepper powder and salt to taste.
7. Cook till the chicken is well done or till oil starts to separate from the mixture.
8. Lastly, mix in the garam masala and the lemon juice.
9. Serve with chapatis or rice.