CHICKEN PALAK RECIPES

Steps:

• Boil the frozen spinach, according to package directions, until done. Place cooked spinach in a collindar and drain off excess water. Set aside.
• Heat 1 tablespoon olive oil in Wok over medium heat.
• Add cloves, cinnamon stick, bay leaf and stir fry for one miute.
• Add onions to spice mixture in wok and stir fry for 1-2 minutes.
• Add minced garlic, green chillies and coriander and stir fry for 1-2 minutes.
• Add spinach. Stir fry mixture for 4 minutes and remove from heat.
• Remove the bay leaf and cinnamon stick and set aside.
• Using a hand held blender, process the mixture in the Wok until it becomes the consistency of a paste -or- process in a food processor until the consistency of a paste and return to wok. You can return the cinnamon stick and bay leaf back into the wok mixture at this time.
• Turn heat back on and add yogurt to spinach paste and blend well.
• If you like heat, add 1/4 to 1/2 teaspoon cayenne pepper and mix well.
• Add the cooked chicken to the spinach/yogurt mixture until chicken is heated through.
• Before serving, remove cinnamon stick and bay leaf and discard.
• Serve with basmati rice and Lavash bread. Salt to taste.

Steps:

• Heat oil in a deep non stick pan.
• Add cumin seeds, ginger and chana dal and mix. Add one cup water, salt and turmeric powder and mix. Cover and cook for two minutes.
• Add onions, bottle gourd and green chillies. Mix and add fenugreek leaves and spinach leaves and mix well. Cook for two to three minutes. Add tomatoes and mix. Cover and cook till the vegetables are cooked and soft.
• Meanwhile add salt, red chilli power and garam masala powder to the chicken and set aside to marinate for ten to fifteen minutes. Once the vegetables are cooked, mash them with a hand blender. Add chicken and mix. Cover and cook till the chicken is done.
• Serve hot.