- 500gm Chicken
For the purée
- 1-1/2 packed cups of Palak (leaves and tender stalk) or 1/3rd of a large bunch
- 2 cloves garlic (without skin)
- pinch soda-bi-carb (baking soda)
- salt to taste
- 1 tsp oil
For the masala
- 1 small onion roughly chopped
- 3 cloves garlic
- 1/2 inch ginger
- 1 green chilli (add one more chilli if you like it spicy)
- 1 small onion sliced
- 1 green chilli slit
- 1/4 tsp turmeric powder
- 1/2 tsp pepper powder
- 1/4 tsp garam masala powder
- 1 small tomato chopped
- 2 tsp olive oil (or 1 tsp ghee+2 tsp oil)
- salt to taste
- 1 tbsp fresh cream or unsalted butter
1. Cut Chicken into medium size pieces, wash and allow to drain on a colander. Wash the Palak well and allow to drain.
2. In a thick bottomed vessel place the Palak, garlic, soda-bi-carb and salt and about 1/4 cup water and cook on a slow fire. When the leaves turn deep green and completely limp, purée them in a blender. Keep this paste aside.
4. Grind all ingredients mentioned in ‘For the masala‘ to a fine paste. Keep aside
5. In a wok or pan heat some oil or ghee (or a combination of both) and fry the sliced onion well – until it turns golden in colour (but not too brown). Add the ground masala and fry for 2-3 minutes. Add the Turmeric powder and salt to taste (go easy on the salt as the puréed palak also has some salt). Add the Chicken, mix well, cover and cook on a medium slow flame.
6. When the Chicken has cooked halfway, toss in the pepper powder, garam masala powder, chopped tomatoes and the green chilli. Mix well, add the masala water & palak water (from the mixer grinder). Cover and cook until the Chicken is almost done.
7. Add the Palak puree and mix well. Cook for a further 2 minutes.
8. Turn off flame, garnish with fresh cream/butter and serve hot with chapathis or rice