Lababdar Saag Chicken

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Palak/Spinach - 500 grams
• • Methi/Fenugreek leaf - 250 grams
• • Onions (chopped finely) - 3
• • Ginger-garlic-green chilly paste - 3 tablespoons
• • Tomato (chopped) - 1
• • Curd (prepare: beat well till smooth) - ½ cup
• • Garam masala - 1 teaspoon
• • Chilly powder - 1 teaspoon
• • Salt - as required
• • Milk/Water - ½ cup
• • Oil - 5 tablespoons
• • Cream (for garnishing) - 2 tablespoons (optional)

Method

• 1. Cut the stems of spinach and chop the leaves finely.
• 2. Wash leaves in plenty of water, changing water several times.
• 3. Wash the methi leaves in the same way. Sprinkle little salt and squeeze to remove bitterness from the leaves. Keep aside.
• 4. Heat oil in a heavy bottomed pan. Add onions. Cook till light brown.
• 5. Add the ginger-garlic paste. Cook for 1 minute.
• 6. Add tomato. Cook for 1 minute, till it turns mushy.
• 7. Add curd, salt, chilly powder, garam masala and cook on high flame or till oil separates a little.
• 8. Squeeze out all the excess water from spinach & methi leaves. Add to the masala.
• 9. Cook on high flame till all the excess water evaporates.
• 10. Now add the washed chicken pieces and bhuno or stir fry on high flame stirring constantly.
• 11. Cook till water evaporates and the masala sticks to the chicken pieces.
• 12. Add milk or water. Reduce heat. Cover and cook till the chicken is tender.
• 13. Remove cover and again cook for 2 to 3 minutes or till chicken pieces are coated with spinach masala. Garnish with cream. Serve hot.