This dish can be your perfect weekday meal option – to be eaten with chapathis – tastes really yum! So what are you waiting for? Go get some green in your diet!
Course:
Side Dish
Cuisine:
North Indian
Keyword:
Chicken, Methi, Palak
Servings: 4
Author: Shireen Sequeira
-
1
kg
chicken
-
2
large onions finely chopped
-
1
or 2 green chillies slit
-
1-1/2
inch
ginger finely chopped
-
1/2
loosely packed cup of coriander leaves & tender stalks
-
4
large (or 7-8 smalflakes of garlic finely chopped
-
2
firmly packed cups of palak leaves & tender stalks
-
1
firmly packed cup methi leaves only
-
1
or 2 teaspoon kashmiri chilli pwd - adjust to taste
-
1/2
teaspoon
turmeric powder
-
3/4
teaspoon
cumin (jeerpowder
-
1
teaspoon
garam masala powder
-
1/2
cup
thick curds (yogurwhisked
-
1
teaspoon
lime juice
optional
-
2-3
tbsp
olive oil
or any cooking oil
-
Salt to taste
-
Cut the chicken into medium sized pieces, wash and drain on a colander.
-
Heat oil in a large heavy based pan/kadhai and fry the onions till golden pink. Add the green chilli and coriander leaves n fry for 3-5 minutes.
-
Reduce heat and add the chopped ginger, garlic, chilli powder, turmeric powder and cumin powder. Mix well and then add the chicken and fry on a medium flame for 3-4 mins. Add the thick yogurt, salt to taste and cook for about 5 mins.
-
Add the roughly chopped methi and palak leaves and mix. Cover the pan and cook on a medium flame till the chicken is done. Check taste and add lime juice if desired.
-
Serve hot with chapathis.
1. Wash the methi & palak leaves and drain off all the excess water from the leaves. You can use a clean kitchen towel for this. This will ensure that your gravy doesn't become too watery.
2. For a thicker gravy, you may puree the palak leaves and add them to the curry after step# 2. Do not puree the methi leaves.