Ingredients:
Chicken-2
kg
Tomato-3
chopped and pureed
Turmeric
powder-1/2 tsp
Chilly powder-2
tsp
Bons chicken kabab 65 powder-3-4 tsp
Onions-3(paste)
Cardamom-3
Cloves-2
Cinnamon
-1” pieces
Star anise
-2
Coriander leaves-few to garnish
Oil - 2 tbsp for cooking
To be
made to a paste:
Ginger-2
“
Garlic-15-16
Green chilly-4
Corinader
leaves-1 cup
Method:
- Make a
coarse paste with ginger,garlic.green chilly and coriander leaves and keep it
aside.
- Boil
palak,adding very little water for 10 minutes until it gets cooked,cool and puree it,reserve
the boiled palak water for the gravy.
- Take some
oil in a thick kadai ,splutter cumin seeds,fry cardamom,cloves,cinnamon,star
anise for a minute.
- Add onion paste and fry until the raw smell disappears.
- Then add
the coarse paste and fry for more 5 minutes.
- Add turmeric
powder and salt to taste and fry for a second.
- Add coriander
powder and chilly powder and fry for a minute.
- Next add
the chicken and fry for 10 minutes and add bons chicken kabab 65 powder and fry for 5
more minutes.
- Mix the
tomato puree in the palak puree and add it to the chicken.
- Add the
palak stock and cook until the chicken gets cooked.
- Garnish with coriander leaves.
- Serve it
hot with phulkas.
My
notes:
Chef crushed the whole garam masala's in his hand and added.
Don't add water while making the coarse paste.
Chefs secret masala Bons kabab powder.