Spinach/Paalak chicken
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken - 500 gm
- Bay leaves(Karuga/Vazhana ela) - 2
- Cinnamom(Karugapatta) - 4 gm
- Fenugreek powder(Uluva) - 3 gm
- Garlic paste - 60 gm
- Ginger Paste - 40 gm
- Ginger(finely chopped) - 10 gm
- Bajra powder - 3 gm
- Vegetable oil - 60 gm
- Butter - 100 gm
- Onion paste - 200 gm
- Chilly powder - 100 gm
- Spinach(ground and made into puree, Paalak/Cheera) - 100 gm
- Tomatoes - 180 gm
- White pepper powder - 3 gm
- Water - 40 gm
- Salt(As reqd) -
Ingredients
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Instructions
- Heat oil in a pan.
- Add bay leaves, cinnamon and make them splutter.
- Add paalak puree, water, bajra powder and cook for another 10-15 minutes.
- Heat butter in a separate bowl.
- Add chicken pieces and fry until they turn golden brown.
- Place chicken pieces in paalak mixture, add salt, white pepper powder and cook them until they are done.
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5 comments
it`s too spicy
100 grams chilli powder for half a kg chicken!!! can imagine the aftermath
if 100 g of chili powder and extra pepper powder are served for 3 people all of them will get visa to heaven or hell
first of all,as other readers mentioned,the chilli powder is far too much for 500gms chicken and secondly i was told that we should not mix tomatoes with palak as it creates stones in kidneys,any comments from other readers or the author???
i m sure spicy food luvers will like this recipe as for others u can use chilli powder as per ur requirements…