Palak Chicken.

INGREDIENTS:
1 Big chopped onion.
2-3 Green chillies
1 tbspn grated/chopped ginger
1-2 Big garlic cloves.

2-3 tbspn tomato puree.
Salt as per taste.
3-4 tbspn yoghurt.
1 Packet of fresh Spinach.

800 gm of chicken (I have used a mix of thigh pieces and drumsticks).

OTHER SPICES:
1-2 cloves.
1 stick of cinnamon
6-8 Whole Black Peppercorns.
1/4 tspn Turmeric powder.
11/2 tbspn Coriander powder.
1 tspn Red chilly powder.
1 tspn Garam Masala.

METHOD:
Wash the all chicken pieces nicely and add salt.

Add coriander powder.

Turmeric powder.

Red chilly powder.

And Yoghurt. Mix well and keep aside for at least half an hour to let the chicken marinate well.

In the meantime, heat oil in a wok and add cloves.

Whole Black Peppercorns and cinnamon stick.

Now add chopped onions, ginger, garlic and green chillies.

Stir and cook onions on a medium flame till they become brown in colour. Switch off the gas and allow to cool.

Puree the brown onions in a blender adding minimum amount of water (only if needed) to start the blending process. Make a smooth puree.

Pour the onion paste into the wok and heat again.

Add the marinated chicken now into the onion puree.

Stir well.

Lower the flame and cover with a lid.

I have kept a heavy pressure cooker on top of the lid so the chicken cooks faster in the steam formed inside.

After about 4-5 minutes open to check (the chicken would have given out its own water).

Add tomato puree now.

Stir and cover with a lid again and allow to cook on a low flame.

After about 3-4 minutes open the lid, stir and check that nothing is sticking to the bottom of the wok (or getting burnt). Add around 1/2 to 1 cup of water and bring to a boil. Let the chicken boil for about a minute or two. The basic chicken curry is ready.

To make spinach chicken follow the steps below:
Take little oil in a non stick pan and heat it.

Add chopped spinach.

And stir fry till the spinach leaves become soft (which normally takes less than a minute or two).

Switch off the gas and let the spinach cool. Once it has cooled down puree it in a blender (again minimum amount of water should be added only to allow the blender to start and to be able to puree the spinach into a smooth texture).

Pour the spinach puree into the chicken curry.

And stir well.

Add garam masala and boil the spinach chicken curry for a minute.

Palak Chicken is ready. Serve hot with Rice, Roti or Paratha.

NUTRITIP:
The vitamin B in chicken breasts is a great source of energy, which is a great health benefit for anyone looking to burn more fat each day. A chicken breast half provides you with more than 50%of your daily value of protein, which is what makes chicken breast such an amazing fat burning food.