Palak Chicken

We think foodies have a special 7th sense. It works by identifying other fellow foodies and then going into random, meandering but often mouth-watering conversations of gastronomical proportions! And then the "talks" lead to feeding each other those super recipes. This recipe is inspired from one such occasion.

Thanks to colleague, friend, and fellow foodie Amrita Singh for feeding prego N with this totally comfort food chicken gravy. It's got this awesome repeat value that only few food items do. No one can eat just once!

Ingredients
1/2 chicken with bone
1/2 kg spinach -cut in fine strips
2 onions - finely sliced
1.5 tomatoes - finely chopped
Ginger, julienne
4 garlic cloves crushed
Green chilli - slit in centre
5-7 black peppercorn
1 green cardamom
2 bay leaves
1 small piece of cinnamon
1/2 tsp cumin
Ghee
Salt
Red chilli powder
1/2 tsp garam masala

Method
1. In a wok, heat ghee and add cumin, crushed peppercorn, cardamom, cinnamon, bay leaves

2. Add ginger garlic onion and let it brown

3. Now add chicken and let it cook on slow for around 10 mins or till it turns brown. Adjust red chilli and garam masala as per taste.

4. Add chopped tomatoes. Cover it and let it cook on medium for 3-4 mins

5. Now, add spinach in batches and let it wilt.

Serve hot with boiled rice or freshly made chapatis.