Here’s a tasty, spicy and healthy chicken dish. I have used garlic in this recipe but it can be made without using both onion and garlic and it tastes great either way. I have also used  potatoes in this recipe. Do try this recipe when you are serving some special meal. Its color is so pleasant that nothing will remain in the bowl. I served it with layered wheat paratha but it tastes good with any mild rice preparation too.

To maintain the eye catching green color, I have added spinach puree at the end of the cooking process. This recipe also uses plenty of corriander. Nowadays there are a lot of green leafy vegetables available in the market and this recipe is a good way to include them in your diet.

Equipment and Utensils

Nonstick frying pan with lid

Flat wooden spoon

Mixer or Blender

Big bowl

 

Ingredients

500 grams Skinless Medium Sized Chicken Pieces cleaned

250 grams Potatoes cut into long wedges

1 cup Spinach Puree

¾ teaspoon Salt

1 tablespoon Vegetable Oil

¼ cup Full Fat Cream (Malai)

Juice of 1 Lemon

Dry Powder Masala:

1 teaspoon Coriander Powder

½ teaspoon Roasted Cumin Powder

1 teaspoon Garam Masala Powder

Dry Spices:

1 teaspoon Cumin Seeds

2 Bay Leaf

6-7 Cloves

1 Big Black Cardamom

2-3 Green Cardamom

5-6 Black Pepper Corns

For Marinating:

½ teaspoon Salt

½ teaspoon Turmeric Powder

1 teaspoon Red Chili Powder

For Grinding:

80 grams (1 big bunch) Fresh Coriander Leaves washed and cleaned

20 grams( 12 to 15) Peeled Garlic Cloves

1 inch Ginger

3-4 Green Chilies

10-12 Black Pepper Corns

 

Directions

Add all ingredients mentioned under the tag ‘For marinating’ to a big bowl.

Add chicken pieces and mix well, keep this marinated for a minimum of 2 hours.

Put all ingredients mentioned under the tag ‘For Grinding’ into a mixer.

Grind to make a smooth green paste. Add a little water if necessary.

Now put frying pan on medium high heat and add 1 tablespoon of oil in it.

When oil is hot add all dry spices.

Now add marinated chicken and potatoes, along with green paste.

Mix well, cover with the lid and let it cook for 15 to 20 minutes on low flame.

After every 2-3 minutes, open the lid and give it a good stir.

When chicken is cooked, open the lid.

Now add cream, spinach puree and all dry masala powders.

Mix well, but now don’t cover with the lid.

Let it cook uncovered for 2-3 minutes. When it comes to boil, season it well.

Lower the flame and let it simmer for 1 more minute. Add lemon juice, mix well and switch off the flame.

Serve hot with paratha, rice or simple phulka.

Preparation Time: 25 minutes

Marinating Time: 2 Hours

Cooking Time: 24 minutes

Number of Servings: 5

 

Nutritional Information

Total Calories: 1102.35 Kcal

Fat: 33.9 gm

Protein: 126.36 gm

Carbohydrates: 86 gm

Folic acid: 84.3 ug

Minerals: 6.16 gm

 

Sending this to ‘ Cooking with herbs-Jan 2014’ challenge.

 

 

 

 

 

 

 

 

Sending this to A Kick At The Pantry Door ‘January’s Feel Good Food Challenge’.

 

 

 

 

 

 

 

 

 

Sending this to ‘ January’s Family Foodies challenge:hidden goodies’.

Linking to Eat Your Veg and Bangers & Mash