Chicken Hara Bhara

Ingredients

1 Kg Chicken

2 Medium Sized Onions

Two Tbsp Yogurt

Palak/Spinach Leaves (4-5 bunches)

Methi/ Fenugreek leaves (2 bunch) can use Kasuri Methi also Soya leaves (2 bunches)

Amarnath/ Lal Bhaji (4-5 bunches)

Khatti Bhaji/ Gongura/ Sorrelle Leaves (1 bunch)

Ginger Garlic Paste

Turmeric powder

Coriander powder chilli powder

Garam Masala Powder (Optional)

Cashew nuts (8-9) or peanuts

Salt to taste.

Method

Clean the chicken properly and cut it to medium size

Marinade it with salt turmeric, ginger garlic paste.

Wash the leafy greens properly. Use only leaves. Spinach stems can be used, if tender. Make sure you separate the fenugreek / Methi leaves from the stem. The stem makes the dish taste bitter.

Cook all the leafy greens in a pressure cooker for (2 Whistles)

Fry the marinated chicken in a pan with little oil, on a high heat, stirring occasionally until browned lightly…approximately 8-10 minutes.

Heat Oil in a heavy bottomed pan, add Onions, fry onions till translucent, add turmeric powder, cumin powder, coriander powder, kashmiri red chili powder, mix well. Cover and cook for 3-4 min. switch off the flame. After a while add the yogurt. Grind all these fried ingredients, along with ground roasted cash nuts or peanuts to a fine paste. ( If you are looking for a very spicy dish then you can add 4-5 green chillies while grinding the above ingredients )

Now add the ground paste and boiled leafy greens to the fried chicken (The leafy greens can be ground as well, but I prefer not to grind them) Cook the same till you get the required consistency.

It goes well with Chapattis and Plain white rice.