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


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 .

Suggestions – Goes well with naan and roti.Image

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