Chicken prepared in a deep green-coloured spinach base is a flavourful semi-dry preparation and is finest had with naan, roti or a lachha parantha. Your dosage of iron and protein guaranteed.

LAHORI PALAK CHICKEN

Components

2 medium lot of spinach (palak).
750 grams chicken, cut into 2 inch pieces on the bone.
3 tablespoons ghee.
1 tsp cumin seeds.
1 star anise.
1 bay leaf.
1/2 inch cinnamon stick.
3-4 black peppercorns.
1 black cardamom.
2 green cardamoms.
2 medium onions, sliced.
1 tablespoon garlic paste.
1/2 tablespoon ginger paste.
2-3 green chillies, sliced.
1 medium tomato, cracked.
1/2 tsp turmeric powder.
2 tsps red chilli powder.
1 tsp cumin powder.
2 tsps coriander powder.
1/4 cup yogurt.
Salt to taste.
1 tsp sugar.
1/2 tsp roastd dried fenugreek leaves (kasuri methi) powder.
1 tsp garam masala powder.
2 tsps lemon juice.
Paranthe to serve.

Method.

1. Thinly shred the spinach leaves.
2. Heat ghee in a non-stick deep pan. Add cumin seeds and let them change colour. Add star anise, bay leaf, cinnamon stick, black peppercorns, black cardamom, and green cardamoms and mix well. Cook for 1 minute.
3. Add onions, mix and cook till golden brown. Add garlic paste, ginger paste and green chillies and mix well. Prepare for 1-2 minutes.
4. Add chicken and mix well. Cook on high heat for 3-4 minutes.
5. Add tomatoes, turmeric powder, red chilli powder cumin powder, coriander powder and mix well. Include 1/2 cup water and mix well.
6. Add yogurt, mix and cook for 3-4 minutes. Add salt and sauté for 3-4 minutes.
7. Include spinach, mix well and prepare for 7-10 minutes.
8. Sugarcoat, kasuri methi powder, garam masala powder, and lemon juice and mix well. Cook for 1-2 minutes.
9. Transfer into a serving bowl and serve hot with paranthe.

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