Aloo-palak-chicken

Ingredients

• One big bunch of spinach (fresh green ones)
• 1 big sized Potato, sliced thinly
• 1 lbs Chicken, skinned and cubed
• 1 medium sized Tomato (crushed)
• 4-5 Green chillies
• 1 medium size Onion (chopped fine)
• 1 clove Garlic (chopped fine)
• 4 teaspoons Milk
• 1-2 sticks Cinnamon
• 2-3 Whole cardamoms
• 4-5 Whole cloves
• 1 teaspoon Whole cumin seeds
• 2 Bay leaves
• 1 teaspoon Coriander-Cumin powder
• 1/4 teaspoon Red Chili powder
• Salt (according to taste)
• 2 tablespoons Cooking Oil
• 1 tablespoon Ghee/Butter

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Preparation

• Wash the spinach, cut them into big pieces. Heat 1/4 tsp oil in a wide skillet. First add green chillies to hot oil, and then add spinach.
• Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste.
• Heat oil in Kadai/Frying Pan. Fry the thinly sliced potatoes. Keep aside. Add cinnamon, cardomom, cloves, whole red pepper, bay leaves and cumin seeds.
• As soon as they start sputtering add the chopped onion & garlic. Fry till golden brown. Add red chili powder and Coriander-Cumin powder with 2 teaspoons water. Saute for 1-2 minutes.
  
• Add chopped tomatoes. Sprinkle with 1 tablespoon water. Saute for 4-5 minutes. Add the chicken pieces.
• Mix well. All the chicken pieces should be completely covered by the masala. Cook uncovered for 4-5 minutes with continous stirring and adding 1 tsp milk at a time.
• Simmer until the chicken is tender. Add spinach paste and fried potatoes to the pan. Cook until spinach starts sticking to the pan (about 15 minutes). Remove from heat, add Ghee/butter and cover until ready to serve with rice.

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