Palak Chicken

Name: Palak Chicken
Cuisine: Pakistani
Ingredients: 1 chicken; 1 kg spinach finely chopped; 3 small bunch fresh fenugreek leaves; 3 tbsp soya; 1 bunch fresh coriander; 6-7 small green chilies; 1 tbsp ginger paste; 1 tbsp garlic paste; 2 large onion finely sliced; 1 tbsp garam masala powder; 1 tsp turmeric; 2 cinnamon sticks; 4 cloves; 8-10 whole black pepper; 1 tsp white zeera; 4 green cardamom; 1 bay leaf; 3 tomatoes; to taste salt; Oil as required; 1 tbsp Amchur; 1 tbsp Dry fenugreek leaves; Juice of half a lemon; 1/4 cup Ghee

Sarwat Ashraf @sarwatashraf

#memonladieslounge
#onerecipeonetree

Sarwat Ashraf @sarwatashraf

#memonladieslounge
#onerecipeonetree

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Ingredients

1chicken
1 kgspinach finely chopped
3small bunch fresh fenugreek leaves
3 tbspsoya
1 bunchfresh coriander
6-7small green chilies
1 tbspginger paste
1 tbspgarlic paste
2large onion finely sliced
1 tbspgaram masala powder
1 tspturmeric
2cinnamon sticks
4cloves
8-10whole black pepper
1 tspwhite zeera
4green cardamom
1bay leaf
3tomatoes
to tastesalt
Oil as required
1 tbspAmchur
1 tbspDry fenugreek leaves
Juice of half a lemon
1/4 cupGhee

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Steps

1

Heat oil, add onions, whole garam masala, ginger garlic paste and saute well for around 2 minutes. Now add tomatoes, spinach, coriander, fresh fenugreek, soya, green chilies, turmeric, garam masala powder and salt. Stir well continuously, as the spinach starts to soften, add water and cover the lid and let it cook till the greens have almost cooked. Now add chicken and further cook till chicken is tender and no water remains. Before dishing out, add amchur, lemon juice and dry fenugreek.
2

Heat ghee well and give tarka to the salan. mix and serve with chapati and zeera rice. Enjoy!