Methi Paalak Chicken

Name: How to cook Methi Paalak Chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Methi Paalak Chicken

#NVW #Nov #W4 #cookpadindia It's basically a fusion by me. An innovative idea at it's best. I have used both Spinach and Fenugreek Greens. A simple yet an elegant dish with amazing Green Leafy Vegetables that are the powerhouses of Vitamins and Minerals beneficial to our body. I have used Chicken in this and have already used Mutton Bone-in before with the same combo. You will definitely love this fusion. Also you can already see the colour. Doesn't it look beautifully Green? Iam in love with this dish ever since I prepared it. It was very delicious. And also loved by my family and friends. It's a must have on the weekends for us. And not only Chicken, it tastes equally great with Lamb too. Green Leafy Vegetables are in the Season now and hence it's the right time to make this Green dish that can be enjoyed with both Rice and Rotis.

Ingredient

Food ration :

5-6 servings

Cooking time :

35 minutes

2-3 bunches

Fenugreek or Methi

8-10 bunches

Spinach Greens

1 kg

Chicken bone-in

2 tbsp

Ginger garlic paste

1 tsp

Turmeric powder

2 tsp

Red Chilli powder

2 tsp

Salt

3 tbsp

Oil

chopped Onions

small bunch chopped Coriander Leaves

2-3

slit Green Chillies

Cooking instructions

* Step 1

Heat Oil in a cooking pot. Saute Onions with Ginger garlic paste. Also add Green Chillies and the rest of the spices mentioned. Saute all of this for a good 3-4 minutes.

* Step 2

Next is to add Chicken to it. Saute it on a medium high heat. Keep stirring it every now and then. After 5 minutes of stirring, cover with a lid and allow it to cook for the next few minutes on a low heat.

* Step 3

Wash and chop both the Greens. Drain well and keep aside. After about 15-20 minutes of cooking the Chicken, add the Greens to it. Do not cook them for a very long time because they get done very quickly.

* Step 4

After adding the Greens, cook on a high heat. It is recommended because they tend to leave a lot of water. So it is always better to cook on a medium high to high heat only. Adjust Salt and also add chopped Coriander. This is a gravy. So keep it medium thick. That's it. Do not add water at all. Let it cook in it's own juices.