INGREDIENTS:

Chicken - 1 kg
Palak - ½ kg
Onions - 7 medium sized
Tomatoes - 2 medium sized
Salt - as desired
Green Masala
1 ½ tbsp - ginger, garlic and green chillies paste
1 tbsp - onion paste

Dry Masala
Red chilly powder - 2 medium spoon
Coriander powder - 1 big spoon
Turmeric - as required
Chicken masala - ¼ tbsp [prefer using home made masala which should include saunf also]

Whole Garam Masala
1 piece of dalchini
I green elaichi
2 bay leaf
3-4 cloves
Little zeera

DIRECTIONS:

Wash thoroughly the chicken pieces with lots of water. In the last wash apply a mixture of half a lemon and salt to the chicken pieces and mix thoroughly [this will remove the foul smell]. Then again wash with fresh water. Drain it completely.
Clean well the palak and take only the leaves. Cut into small pieces and keep aside
Heat some oil in a kadhai and add the whole garam masala. Then add the onions and fry till the colour changes.
Then add the chicken pieces and fry for some 10 mins. Then add the green masala and fry till the aroma comes. Add all the dry masala and salt and fry till the oil separates.
Now add the tomatoes, mix well and cover the kadhai with a lid. The chicken will now start leaving water. Let it cook in that water and there is no need to add any water.
Now add the cleaned and cut palak and allow the chicken to get cooked well. Take care that the chicken should not be overcooked. When the water dries up leaving enough gravy the dish is ready for serving
Palak chicken can be eaten with rotis or steamed rice.

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