palak murgh

Palak murgh.

Description: this is a preparation of chicken with spinach. It goes very well with rice or ruti or parathas. You can also use it as a burrito fill.

Ingredients: boneless skinless chicken breasts (2 pounds/1kilo), two large onions, one can spinach (palak/shaak), half a can sweet peas, haldi, garam masala, lonka guro, gota jeere, chicken masala, ginger garlic paste, pepper paste, tomato puree, curd (dahi).

Method: marinate the chicken with dahi, haldi, lonka guro and a tablespoon of olive oil (if u are feeling posh). Store in the fridge for at least 24 hours.

If the spinach comes from a can, it is pre washed, if it does not, it has to be washed and chopped.

Chop the onions into small pieces (use mixer if needed). Fry the onions till golden brown. Add jeere, lonka guro, chicken masala and let the masala fry for a minute or two. Add a tablespoon each of ginger garlic paste and pepper paste. Let the mixture cook for a few minutes. Add tomate puree, and mix to make a thick paste. Let this cook for a minute. Add the chicken. Mix thoroughly. Cook on low heat for half an hour. Keep stirring so that the base does not char. Add the spinach and the peas. Mix, and add a little garam masala. Let this simmer on medium heat for fifteen minutes. Keep stirring. Add salt and water (depends on whether you want a thick jhol, or not) and heat for another five minutes.