Palak Chicken

This is now one of the most sought after recipe in my home. Neha simply loves it and hubby too was all in favour of it. I just accidently made it few days back when I had a big bunch of spinach leaves in my refrigerator and few chicken pieces in my freezer. I was bored of making the same old style gravy and biryani. The best part of this recipe is that it uses very little oil and few spices. Thus it is quite easy on the tummy and healthy option too. Tastes good with hot phulkas or steamed rice.

Ingredients:

• Spinach 1 big bunch
• Chicken pieces 250 gm
• Onion 1 big
• Green chillies 3-4
• Garlic cloves 4-5
• Salt to taste
• Curd 2 tbsp
• Cumin seeds 1 tsp
• Refined oil 1 tbsp

Method:

• Clean and wash the spinach leaves and keep it soaked in water. Slice the onion, green chillies and garlic cloves. Clean the chicken pieces and keep it aside.
• Blend the onion, garlic and green chillies in a mixer for few seconds.
• Take a heavy bottom pan or a pressure cooker and add the oil to it. Splutter the cumin seeds and add the ground onion paste and saute for a while.
• Add the chicken pieces and saute it for 3-4 minutes. Add salt and 2 tablespoon water and pressure cook or cook the chicken pieces till done.
• Meanwhile boil around a litre water and add the washed spinach leaves and cook for 3-4 minutes.
• Drain the water and add the wilted leaves to ice cold water and keep it for few minutes.
• Blend it along with the curd till you get a smooth uniform paste.
• Add the spinach puree to the cooked chicken and boil for 3-4 minutes. Adjust salt and add a spoon of fresh cream if desired.
• Serve it hot with phulkas.

Notes:

• Do  not keep the spinach puree idle for a long time. It will turn bitter. Make the puree when the chicken is almost cooked and ready. The spinach can be blanched and left in the ice cold water for some time. Do not make the puree and keep it outside before adding to the masala.
• I prefer palak paneer and such palak puree gravies with less masala. You may add whole spices, chilli powder, tomatoes etc if you wish.
• Do not boil the gravy for long or keep it covered after it is ready, this will weaken the bright green colour of the gravy.