Preparation Time : 10 minutes + marination time
Cooking Time : 40 minutes
Serves : 3-4
Ingredients :
For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala
For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree
Method :
1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.
Cooking Time : 40 minutes
Serves : 3-4
Ingredients :
For the Marinade :
250 gm boneless chicken, cut into 2.5 cm cubes
2 tsp lemon juice
1/2 tsp garam masala
For the Gravy :
4 tbsp oil
A pinch of Asafoetida
1/2 tsp red chilli powder
2 tsp coriander powder
3/4 tsp salt
200 gm palak (spinach leaves), chopped roughly
100 gm methi (fenugreek leaves), chopped roughly
1 tbsp tomato puree
Method :
1. Marinate the chicken in the lemon juice and garam masala for at least half an hour.
2. Heat the oil in a pan; remove the pan from heat, add all dry spices, stirring continuosly and return the pan to a medium heat.
3. Add the palak & Methi; cook for about 15 minutes or until the oil separates & the palak is well browned.
4. Add 1 cup of water and simmer until all the liquid dries up.
5. Add the tomato puree and cook for a further 2-3 minutes.
6. Add the chicken pieces & cook for about 8-10 minutes, until the chicken is tender.
7. Serve garnished with sliced green chillies.
