Palak Chicken
Submitted by Sakinaben on Fri, 2007-01-12 19:21
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
Ingredients:
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
Recipes:
