Halwai January 28, 2020


• 250 g – boneless chicken, cut into small pieces
• 2 – onions, grated
• 2 – tomatoes, grated
• 20 g – green peas, optional
• 2 tsp – cumin powder
• 2 tsp – coriander powder
• 1 tsp – chilli powder
• 1 tsp – Garam Masala powder
• 50 gm – curd, beaten
• 1 tsp – ginger-garlic paste
• 4 bundles – spinach/palak


  1. Wash the palak and boil for 10 minutes.
  2. Drain the water.
  3. When it cools, grind the palak in into a fine paste. Keep it aside.
  4. Marinate the chicken with curd, ginger-garlic paste for about 30 minutes.
  5. Heat oil in a container and fry the marinated chicken till it gets cooked and becomes soft.
  6. After the chicken is cooked, remove and keep aside.
  7. Fry grated onions and tomatoes in the container and cook till it becomes a paste.
  8. Add ginger-garlic paste, cumin powder and coriander powder till it gets a nice colour and consistency.
  9. Add green peas but that is optional.
  10. Add the palak paste to it.
  11. Add beaten curd to give it a thick texture and taste.
  12. Add the cooked chicken.
  13. With the help of a spatula mix the entire content till it gets a uniform green colour all over and the chicken mingles with the green paste.
  14. Just before removing add garam masala paste to give it a distinct essence of flavour.
  15. This highly protein-rich treat can be enjoyed with chapati, tandoori roti, naan.
  16. Recipe and image: swetawriter
  17. http://sweta-chakraborty.blogspot.in/