Palak Chicken

Preparation Method: 
Marinate the chicken for 2 hrs in the following mix
        ginger garlic paste
        only 1 grated tomato
        yoghurt ( dahi )
        black pepper
        salt  ( suggest 1/2 tbsp )
        turmeric powder
After 2 hrs, boil/cook the chicken in it's marinate  -  try not to add any water unless the chicken is very dry.  
When cooked,  add the lemon juice and the garam masala
In a separate pan
-  heat the cooking oil,
-  add the fried onions,  dhana-jira paste, balance grated tomato, green chilli ( ies), coriander leaves, shredded palak & salt stirring all the time 
-  to this add about 1/4 glass water
-  Cook on medium heat until palak is cooked 
-  if you need more gravy add extra water now   
-  Once palak is cooked 
-  add the chicken 
-  simmer for 15 mins
                  and serve.
We prefer using black pepper here as we feel that it blends better with palak
1 chicken approx 1 kg net skinned &
        cut into tiny bite sized pcs
2 tbsp plain yoghurt  ( dahi )
2 large tomatoes grated
1 tbsp ginger garlic paste
a pinch of Turmeric powder
Black pepper to taste
     ( or chilli powder if preferred )
salt to taste
Juice of 1 lemon
pinch of garam masala
3 or 4 bunches Palak, shredded
      more or less depending on taste
1/4 kg onions -  thin sliced and golden fried in oil
Green chillies to taste
1 bunch fresh coriander ( dhana )
1 level tbsp dhana-jira powder 
     ( made into a paste with water )
3 tbsp cooking oil
Preparation Time: 
4 hrs
Chef's Name: 
Sakinaben Ebrahimji