This dish combines chicken with spinach and the end result is a tasty, nutritious and healthy dish.
- 1 pound skinless chicken pieces
- ½ pound chopped spinach ( you can use frozen spinach)
- 1 large finely chopped onion
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 small tomatoes chopped
- 1” cinnamon stick
- 1 bay leaf
- 4 cloves
- 1 tbsp coriander powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp garam masala powder
- ½ cup cooking oil
- Salt to taste
- 1 tbsp butter
- Marinate chicken in 1 tsp ginger paste,1 tsp garlic paste, 1 tbsp oil, 1 tbsp lemon juice and salt for 15 minutes.
- Heat 2 tbsp oil in a pan on medium flame. Fry onion till pale golden colored. Add chopped spinach, remaining ginger garlic paste, tomatoes and fry till they turn little darker. Remove and cool it. Grind this spinach masala into a paste in a food processor. Keep aside.
- In another heavy bottom pan heat the remaining oil on medium flame and fry bay leaf, cinnamon and cloves till they just change their color. Add chicken pieces and fry till well browned. Add all dry powders and fry for 1 minute.
- Add a cup of water and cook till the chicken is tender. Mix in spinach masala paste and simmer for 2-3 minutes.
- Remove from the fire and garnish with fresh butter.
- Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
Tips: Add a pinch of sugar while cooking spinach, it will retain its green colour.
Do you know?
Spinach is a rich source of Vitamin A (and lutein),Vitamin C, Vitamin E, Vitamin K, Magnesium, iron, potassium and several other antioxidants.
When eaten raw, the nutrients are retained, however when cooked, spinach releases some of the nutrients into the liquid produced.
By boiling the spinach, the nutrients are released into the water. However, when sauteed or steamed, the nutrients can be retained in the cooked spinach.