Chicken cooked in a tomato-onion gravy that has chopped spinach added is a flavourful semi-dry preparation and is best had with naan, roti or a lachha parantha. Your dose of iron and protein guaranteed.

LAHORI PALAK CHICKEN

Ingredients

2 medium bunch of spinach (palak)
750 grams chicken, cut into 2 inch pieces on the bone
3 tbsps ghee
1 tsp cumin seeds
1 star anise
1 bay leaf
½ inch cinnamon stick
3-4 black peppercorns
1 black cardamom
2 green cardamoms
2 medium onions, sliced
1 tbsp garlic paste
½ tbsp ginger paste
2-3 green chillies, chopped
1 medium tomato, chipped
½ tsp turmeric powder
2 tsps red chilli powder
1 tsp cumin powder
2 tsps coriander powder
¼ cup yogurt
Salt to taste
1 tsp sugar
½ tsp roastd dried fenugreek leaves (kasuri methi) powder
1 tsp garam masala powder
2 tsps lemon juice
Paranthe to serve

Method

1. Thinly shred the spinach leaves.
2. Heat ghee in a non-stick deep pan. Add cumin seeds and let them change colour. Add star anise, bay leaf, cinnamon stick, black peppercorns, black cardamom, and green cardamoms and mix well. Cook for 1 minute.
3. Add onions, mix and cook till golden brown. Add garlic paste, ginger paste and green chillies and mix well. Cook for 1-2 minutes.
4. Add chicken and mix well. Cook on high heat for 3-4 minutes.
5. Add tomatoes, turmeric powder, red chilli powder cumin powder, coriander powder and mix well. Add ½ cup water and mix well.
6. Add yogurt, mix and cook for 3-4 minutes. Add salt and sauté for 3-4 minutes.
7. Add spinach, mix well and cook for 7-10 minutes.
8. Add sugar , kasuri methi powder, garam masala powder, and lemon juice and mix well. Cook for 1-2 minutes.
9. Transfer into a serving bowl and serve hot with paranthe.

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