Palak Chicken / Saag Meat

Palak Chicken / Saag Meat

Serves: 3

You will need

1 tablespoon oil
1 cinnamon stick (1 - inch)
2 cloves
2 cardamoms
1 medium onions, finely sliced
1 bunch (300 g) Spinach leaves (palak)
2 tablespoon (30 g) ginger - garlic paste
300 g chicken, cut into small size (boneless chicken cubes will make more tasty) - you can also use boneless lamb (mutton)
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt (or to taste)
Butter (optional) to serve

Method

Wash and clean chicken piece. Drain out water thoroughly and marinate chicken pieces with 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder an 1/2 teaspoon salt. Keep aside for half an hour.

Wash and clean spinach. Boil in 2 cups of water till soft. Drain out water, cool and blend in a mixer or blender.

Heat 1 tablespoon oil in a pan. Add cinnamon stick, cloves and cardamoms. Fry on a low heat for 2 minutes or until fragrant.

Add sliced onions and fry till golden brown and crisp.

Add ginger - garlic paste and saute for 2 - 3 minutes or until the raw smell disappears.

Add spinach paste, remaining red chilli powder (1/2 teaspoon), turmeric powder (1/4 teaspoon) and salt (1/2 teaspoon or to taste). Stir well for 2 minutes.

Add chicken pieces. Mix all the ingredients well. Do not add extra water when cooking. Cover with a tight lid and cook on a low to medium heat for 35 - 40 minutes till done / chicken pieces softens / gravy thickens. Serve with a knob of butter and with any Indian breads / Pulao of your choice.