Methi Palak Chicken

Methi Palak Chicken

 

Servings - 2 - 3

 

INGREDIENTS

Boneless chicken - 400 grams

Salt - 1/2 teaspoon

Red chili - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Ginger garlic paste - 1 1/2 teaspoons

Oil - 15 milliliters

Water - 800 milliliters

Fenugreek leaves -50 grams

Spinach - 150 grams

Cold water

Ginger - 1 tablespoon

Green chili - 1 tablespoon

Garlic cloves - 4

Oil - 20 milliliters

Dry red chili - 2

Cumin - 1 teaspoon

Onions - 100 grams

Turmeric - 1/4 teaspoon

Water - 150 milliliters

Salt - 1/2 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Fresh cream - 50 grams

Garam masala - 1/2 teaspoon

Dry fenugreek leaves - 1 teaspoon

Fresh cream - for garnish

 

 

PREPARATION

  1. In a mixing bowl, add 400 grams boneless chicken, 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon black pepper, 1 1/2 teaspoons ginger garlic paste and mix it well.
  2. Marinate for 30 minutes.
  3. Heat 15 milliliters oil in a pan, add marinated chicken and cook for 7 - 8 minutes.
  4. In a another pan, add 800 milliliters water, 50 grams fenugreek leaves, 150 grams spinach and cover it with lid and cook for about 3 - 5 minutes on medium heat.
  5. Now, transfer it to a cold water and rest for 5 - 7 minutes.
  6. Then, in a blender add cooked spinach, fenugreek leaves, 1 tablespoon ginger, 1 tablespoon green chili, 4 garlic cloves and blend it a smooth paste.
  7. Heat 20 milliliters oil in a pan, add 2 dry red chili, 1 teaspoon cumin and saute for 1 - 2 minutes.
  8. Now, add 100 grams onions and fry till translucent or until it turns golden brown in color.
  9. Then, Add 1/4 teaspoon turmeric and mix it.
  10. Add blended puree, 150 milliliters water, 1/2 teaspoon Salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
  11. Cover it with lid and cook for about 5 - 8 minutes on medium heat.
  12. Now, add cooked chicken and mix it well.
  13. Again, cover it with lid and cook for about 5 - 8 minutes on medium heat.
  14. Add 50 grams fresh cream and mix it well.
  15. Then, add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it.
  16. Remove it from heat.
  17. Garnish with fresh cream.
  18. Serve.