Ingredients:

• 1 kg – Chicken
• 1/2 kg – Palak
• 7 – onions, medium sized
• 2 – tomatoes, medium sized
• Salt as desired
• Green Masala:
• 1.5 tbsp – ginger, Garlic and Green chillies paste
• 1 tbsp – Onion paste
• Dry Masala:
• 2 tsp – Red Chilli powder
• 1 tbsp – coriander powder
• Turmeric as required
• 1/2 tbsp – Chicken masala
• Whole Garam Masala:
• 1 piece – Dalchini
• 1 – green elaichi
• 2 – Bay Leaves
• 3-4 – Cloves
• Little zeera

Method:

1. Wash thoroughly the chicken pieces with lots of water.
2. In the last wash, apply a mixture of half a lemon and salt to the chicken pieces and mix thoroughly.
3. Then wash again with fresh water. Drain it completely.
4. Clean the palak and take only the leaves. Cut into small pieces and keep aside.
5. Heat some oil in a kadai and add the garam masala.
6. Then add the onions and fry till the colour changes.
7. Then add the chicken pieces and fry for some 10 mins. Then add the green masala and fry till the aroma comes.
8. Add all the dry masala and salt and fry till the oil separates.
9. Now add the tomatoes, mix well and cover the kadhai with a lid.
10. Let it cook in the water that will come from the chicken.
11. Now add the cleaned and cut palak and allow the chicken to get cooked well. Take care that the chicken should not be overcooked.
12. When the water dries up leaving enough gravy, the dish is ready for serving
13. Palak chicken can be eaten with rotis or steamed rice.

Recipe courtesy of Sonia Sharma