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Fried Chicken in Spinach Gravy Recipe

Fried Chicken in Spinach Gravy is a popular Indian Curries
Author :
 
On :
Tuesday, 23 September, 2014
Category :
NonVegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
45-60 mins
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • To Marinate:
  • Boneless & Skinless Thigh Chicken – 500 grams
  • Greek Yoghurt or Hung Yoghurt – 100 ml
  • Turmeric powder – 11/2 tsp
  • Tandoori Masala – 1 tsp
  • Chilli Powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Lime Juice of 1
  • Boil:
  • Palak (Spinach) – 180 grams
  • Coriander leaves – 1 bunch (approx 25 grams)
  • For The Gravy:Ginger-Garlic Paste – 2 tbsp
  • Red Onion – 1 large
  • Ripe Tomatoes – 2 medium
  • Cinnamon Stick – 2 inch
  • Cloves – 3 nos
  • Cardamom – 3 nos
  • Water – 100 ml
  • Others:
  • Ghee – 1 tbsp
  • Oil – 3 tbsp
  • Salt – to taste
  • Juice of ½ a Lime
  • To Garnish:
  • Full Fat Cream or Low Fat Yoghurt for a healthy version.
  • How to Make Fried Chicken in Spinach Gravy:

    1. Wash and cut chicken into bite size cubes.
    2. Marinate chicken pieces with the ingredients under ‘Marinate’ for about 2 hours.
    3. Wash and drain leaves.
    4. Peel and cut the onions into small cubes.
    5. Finely chop tomatoes.
    6. Heat 2 tbsp oil and 1 tbsp ghee and fry the chicken pieces till all sides are sealed and is golden brown.
    7. Stir occasionally to prevent from sticking to the bottom. This will take about 10 minutes on medium flame.
    8. In a separate pan cook the leaves (with no water), as the leaves will release a lot of water.
    9. Cook for about 8 minutes till leaves shrink.
    10. Grind to a smooth paste in a blender.
    11. Add juice of ½ a lime to prevent oxidisation of the iron in the spinach with oxygen in the air to make it black.
    12. In the remaining oil in the pan used to fry chicken, stir for 30 seconds cinnamon stick, cloves and cardamom.
    13. Add the onion and stir till it becomes translucent about 5-8 mins on medium flame.
    14. Add the tomatoes and cook till oil separates about 5-8 minutes.
    15. Remove from flame, allow to cool and transfer with 100 ml water to a blender and make a smooth paste.
    16. Bring this paste back on medium flame and stir for 3-4 minutes till it becomes hot medium flame.
    17. Add the fried chicken and the leaves paste and cook for a further 8-10 minutes till all is blended well.
    18. Add fresh cream or low fat yoghurt for a healthy choice.
    19. Serve hot with steamed rice or naan or chappati





     

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