KADAI MURG PALAK METHI

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                             Ingredients

  • Chicken- 750gm ( pieces should be taken from leg )
  • Spinach puree- 1 cup
  • Fresh frenugreek leaves- 1 cup
  • Oil- 5tbsp
  • Sliced Medium onion- 21/2
  • Chopped garlic- 2tbsp
  • Chopped tomatoes- 3(medium sized)
  • Cashewnut paste- 1tbsp
  • Salt
  • Garam masala powder- 3/4tsp
  • Ginger paste- 1tbsp
  • Garlic paste- 1tbsp
  • Kadai masala- 11/2 tbsp
  • Turmeric powder- 1/4 tsp
  • Red chilli powder- 1/2 tsp
  • Red chilli paste- 1/2 tsp
  • Tomato puree- 3tbsp
  • Coriander powder- 1tsp
  • Fresh cream- 2tbsp
  • Crushed chillies- 1/2 tsp
  • Few ginger strips

                              Procedure
  • Heat 3tbsp oil in a non- stick pan. Add sliced onions and saute.
  • Heat 2 tbsp oil in another pan. Add chopped garlic till it get burnt a little.
  • When onions turn light brown add tomatoes and saute.
  • Add spinach puree- to another pan with garlic and saute. Add cashew paste, salt, 1/4tsp farag masala powder and mix well. Let it cook for sometime.
  • Add fenugreek leaves with the onions mix well and saute. Add ginger paste, garlic paste mix well. Add 1 tbsp kadai masala and mix. Add chicken and mix well.
  • Add turmeric powder, red chilli powder, red chilli paste, salt, tomato puree and mix well.
  • Add coriander powder and mix well. Cover and cook in medium flame till the chicken is cooked.
  • Add cream to spinach mixture and switch off heat. Add remaining kadai masala, garam masala powder, crushed chillies and mix. Cover and cook for 2 minutes on low heat.
  • Pour the spinach mixture in a serving dish, put the chicken mixture over it, garnish with ginger strips and serve.

                                 ENJOY

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