Murgh Palak - Palak Chicken

Ingredients

• 3/4-1 lb boneless chicken cut into big cubes (about 50% more for bone in)
• 1/2 a large red onion
• 1-2 diced green chilies
• 1 tomato
• 1/2 teaspoon cumin seeds
• 1 heaped teaspoon garlic paste
• 1/2 teaspoon grated ginger or ginger paste
• 3/4-1 teaspoon salt (start w 3/4)
• 1/4 teaspoon turmeric
• 3/4-1 teaspoon cayenne / red chilli powder
• 3/4 teaspoon coriander powder
• 400 g fresh spinach ((can use less, see notes))
• Heaped tbsp of Kasuri Methi (dried fenugreek - optional)
• 4 tbsp oil ((may need more))
• lemon juice, garam masala

Instructions

1. 1

   Finely dice the onion and tomato

2. 2

   The easiest way to dice spinach is to run it through a food processor. The second easiest is to use kitchen shears and snip away.

3. 3

   Heat a few tablespoons of oil in a pot and add the diced onion, fry on medium high heat till the edges start to take on a golden brown.

4. 4

   Optional: Add a diced green chilli (or two) for extra flavour.

5. 5

   Add the ginger and garlic and stir fry for a minute

6. 6

   Add the chicken and spices, saute on medium high heat until all the sides of the chicken pieces have changed colour.

7. 7

   Mix in the diced tomato, and 1/2-1 cup of hot water (more for stainless steel, less for non stick) and simmer for 20-25 minutes or until the chicken is tender.

8. 8

   Crank up the heat to dry up the excess water and add your kasuri methi and saute for a minute.

9. 9

   Now add your spinach - spinach is a naturally watery green so at this stage your goal is to cook the moisture out of the spinach and have the oil rise above your dish. This takes about 10-12 minutes on medium heat.

10. 10

    Adjust seasoning - a squeeze of lemon juice is lovely here, but you can also add some garam masala, and/or extra chilies.