One of the very few things where me and my husband have different interests is he loves non vegetarian food and i am a vegetarian ( rather egg-etarian). Having grown up in a Brahmin family, we never cooked non-veg at our home. Eggs were allowed because we all ( including my Dad) loved to exercise and gym and we used to have our share of natural proteins through eggs. I also remember those special Sunday breakfasts of omlette and toast made by mom :) But having a whole bunch of friends from different cultures and communities and countries, i have never really been a " Non veg? Don't even eat on the same table!!! Or Don't even come near my plate" sort of girl. I was also okay touching it as i used to cook rice and boiled chicken for the dogs i used to pet sit.
The only issue was i had never cooked it in my life!!! As much as hubby dearest loved eating it, he never forced me to make some. But one day, i decided to make it !!! And its not that difficult !!! I had seen a few recipes online, also some on the food channels but i decided to play safe and try to make the chicken in Spinach ( coz i knew how to make the palak gravy when i make palak paneer, though i dont add yogurt to palak paneer ). Just a few additions here and there, it turned out great or as hubby says so !!! Now i regularly cook non veg for him.... ( Must Mention : Without tasting or without eating )
Chicken - 5 pieces
Lemon juice - 1 tsp ( to marinate )
Ginger garlic paste ( 1 tsp to marinate)
Pepper powder - sprinkle according to taste
Corriander leaves - 1/2 a handful to marinate.
Spinach - a medium bunch
Green chillies - 3 or (according to taste or spiciness of chillies, plus i dont add red chilli powder to this recipe. so u can adjust spice accordingly )
Corriander leaves - 1/2 a handful
Oil - 1 tbsp
Garlic - 3-4 chopped finely
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Curd/ yogurt - 1 tbsp
Salt to taste
Marinate the chicken pieces with lemon juice, ginger garlic paste, pepper powder and corriander leaves. Generally 1-2 hours of marination is good. But what i do is if i have to make the recipe in evening for dinner, i marinate and keep the chicken covered in fridge for 5-6 hours. Ad i remove it from the fridge an hour before i start making it. This way the spices really get mixed well with the chicken.
Cut the stems of the Palak and wash it well. Boil water with little salt and add the palak leaves to it. Boil for 3-4 minutes. Drain and immerse the leaves in cold water or keep under running cold water for a while. This is known as Blanching of Palak.
Once cool, make a paste of these leaves ( remove water from the leaves completely ) with green chillies and remaining corriander in mixer.
Heat 1 tbsp of oil in a pan, add garlic and fry for a minute. Then add the palak paste to it and fry for couple of minutes. Add all the dry spice powders and mix well with the paste. Add about 1/2 cup water. Keep stirring in between. Add 1 tbsp curd. After about 3-4 mins, add the chicken and salt. Cover and let it cook for 8-10 mins. Add more water if required and adjust the gravy consistency according to personal choice.
Happy Cooking :)