Sag Chicken

Ingredients

• • Chicken (cut into pieces) - 200 grams
• • Palak/Spinach - 400 grams
• • Onions - 2
• • Tomatoes - 3
• • Ginger - 1 inch piece
• • Garlic - 4 cloves
• • Garam masala - 1 teaspoon
• • Salt - 1 teaspoon
• • Red chilly powder - 1 teaspoon
• • Dhania powder - 1 teaspoon
• • Jeera powder - 1 teaspoon
• • Sodium bicarbonates/Meetha soda - a pinch

Method

• 1. Wash, chop & boil palak with a pinch of soda-bicarb. No water should be used to boil palak as it leaves it's own water.
• 2. Cool & puree in a mixer. Keep aside.
• 3. Grind together onion, tomatoes, garlic, ginger & green chilly (if using
• 4. Use little water if required.
• 5. Heat a non stick pan. Add ground paste and cook till dry, stirring occasionally.
• 6. Add chicken and all dry seasonings. Cook stirring for 2-3 minutes.
• 7. Cover & lower heat. Cook for 6-7 minutes or till chicken is tender.
• 8. Add palak. Give 3-4 boils. (There should not be too much water in the palak).
• 9. Serve hot garnished with sliced ginger and green chillies.