Ingredients
Chicken – 1/2 kg
Cloves – 2
Cardamon – 2
Cinnamon – small piece
Onions – 2 small ,sliced
Green chilles – 5 sliced
Ginger garlic paste – 1/2 tsp
Turemeric – 1/2 tsp
Red chilli powder – 1 tsp
Oil – 4 tbsp
Salt to taste
Palak finely chopped – 3 cups
For paste
Cloves – 10
Cardamon – 2
Cinnamon -1 inch piece
Grated cocounut – 1 tbsp
Cashewnuts – 6
Ginger – 1/2 inch piece
Garlic – 10
Onion – small
Method
Wash palak and boil for 2 to 3 minutes. After this, strain and grind it to puree and keep aside. Grind all the masalas into paste, using little water. Make sure to grind it to a fine paste.
Heat 4 tbsp of oil in a pressure pan and add whole spices . Now add sliced onions and fry for 4 to 5 minutes. Add salt, turmeric and ginger garlic paste and fry till onions turn golden brown.
Add chicken pieces and fry for another 5 minutes on medium flame. Add masala paste fry till the raw smell goes and add red chilli powder and mix well and fry for 2 minutes. Add1/2 cup of water.
When it starts bubbling close the lid and pressure cook for 2 whistles . Allow the steam to escape before opening the lid.
Then add palak puree and mix well.
Cook on low flame till oil seperates. Serve hot .
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