Sunday, January 11, 2009

Chicken Hariyali or Palak Gosht Curry

To my pleasant surprise, Gudiya just loved this curry. She can be quite unpredictable when it comes to food. and I guess, for all moms (or dads!), it's a moment of ultimate joy when their kids give two thumbs up!

Chicken Hariyali or Palak Gosht
Spinach Chicken Curry
1 lb chicken, boneless/skinless, cut into chunks
1 tomato, chopped
1 onion, minced
1/2 tsp crushed black pepper

Grind to paste1
1/2 cup cilantro/coriander leaves
1-2 green chilies
1/2 onion, chopped
3-4 garlic cloves
1" ginger

Whisk together
1/2 tsp turmeric powder
1/2 cup plain yogurt

Grind to paste2
1 bunch spinach, boiled
8-10 cashews
1 tbsp white poppy seeds
1 tbsp coriander seeds

1 tbsp oil or ghee
3 cloves
1 cinnamon

Also need,
salt to taste
1/2 tsp kasoori methi, crushed
1/2 tsp garam masala
Suggested Accompaniment
Naan or Tandoori Roti or Rumali Roti
Lemon wedges

1. Grind paste 1 . Mix with yogurt & turmeric powder. Marinate the chicken. Cover. Refrigerate for 2-4 hours.
2. Clean spinach. Wash it several times in running water. Add 1/2 cup water. Bring to boil. As the spinach wilts, switch off the gas. Let it cool down a little. Grind to a smooth paste along with cashews, poppy seeds, coriander seeds.
3. Heat oil in a pressure pan/cooker or handi. Add all cloves and cinnamon.
4. As the spices leave a wonderful aroma, add onion. Saute till golden brown.
5. Add marinated chicken along with yogurt. Saute for 5 minutes. Add crushed black pepper.
6. Now add spinach paste, tomato and 1/2 cup water. Add salt to taste.
7. Pressure cook till 3-4 whistles.
8. Let the pressure drop completely. Open the lid. Let it simmer.
9. Add crushed kasoori methi and garam masala.

Note -
1. The consistency of this curry should be on the thicker side.
2. For richer taste, use ghee for tempering and also add 1/4 cup heavy cream in step 9.


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