Spinach and Dhania (Coriander) Chicken

This is the first non-veg recipe on my blog. I have posted this recipe especially for Eid. All my viewers, Eid Mubarak

Spinach and dhania (Coriander) chicken is a tempting chicken recipe. Chicken cooked with fresh coriander leaves and spinach leaves. It is not too spicy .It goes very well with rice, paratha, roti.

Serve 2 – 3

Ingredients

500 grams Chicken 

2 bunch coriander leaves

12- 15 spinach (palak) leaves

4 cloves of Garlic chopped

1 tsp garlic paste

1 medium size onion chopped

4 -5 green chili

1 tsp ginger paste

½ tsp cashew nuts paste (optional)

1 tsp roasted cumin powder

1 tsp garam masala powder

2 tsp cornflour

Salt as required

2 tsp oil

Procedure

Cut the chicken into small pieces. In a bowl marinate the chicken with corn flour and salt. Let it rest for 30 minutes.

Blend the coriander leaves, spinach leaves and green chili with slight water till it forms a smooth –green puree.

Now heat oil in a pan and add the marinated chicken and sauté for a few minutes. Take out the chicken.

Now in the pan, add a little oil put the chopped garlic, chopped onion .Fry till they get a slight brown color. Now add garlic paste, ginger paste fry for 2 minutes, now pour the puree of the coriander leaves and spinach leaves (green puree) …add salt, and roasted cumin powder …let it cook for a few minutes.

Then add the fried chicken into the gravy and let it cook. Cook the chicken over medium flame till the water evaporates and the chicken pieces are soft. 

The color changes from green to greenish brown when the dish is cooked. 

Now add cashew nuts paste and garam masala powder. If you want gravy you can add more water.

Serve with rice, Paratha, pulao

Note

If you want the dish in a bright green color don’t add the roasted cumin seeds, this makes the dish dark.

You can also use chicken with bones.