Chicken In a Spinach Purée Recipes

Ingredients :

1 kg chicken, skinned cut into pieces

60 ml oil

4 cinnamon (daalchini) sticks

2 bay leaves (tej patta)

40 g ginger paste

40 g garlic paste

200 onion paste

10 g red chili powder

180 g tomatoes, chopped

350 g spinach (palak), puréed

3 g maize flour (makke ka atta)

40 ml water

100 g butter

salt to taste

white pepper powder

10 g ginger, julienned

3 g fenugreek (methi) powder

1. Heat oil in a pan, add cinnamon and bay leaves and sauté over medium heat until they begin to crackle.
2. Add the ginger, garlic and onion pastes and red chili powder, sauté for 30-60 seconds.
3. Add tomatoes and sauté further for 1 minute.
4. Stir in the spinach purée and the maize flour (diluted with water) and cook over medium heat for 10-15 minutes, stirring occasionally.
5. In another pan, heat the butter and sauté the chicken until lightly browned.
6. Transfer the chicken pieces into the spinach purée.
7. Add salt and white pepper powder, cover and simmer on very low heat (dum) for 10-15 minutes or till chicken is cooked.
8. Serve hot, garnished with chopped whole red chilies (optional) and fenugreek powder, accompanied by Naan.
9. Serve hot.

Serves 4 - 6

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