This a finger licking dish and great served as a starter or a main dish and as you will have noticed can be served with chicken for the meat eaters and Paneer for the vegetarians. The green sauce is made with lots of fresh coriander which brings out a different taste in the chicken. Other ingredients include spinach and fenugreek (optional) and hence the green sauce. With this marinade you can also cater for vegetarians simply by omitting the chicken and using Paneer (Indian cheese) instead.
You Will Need For the Marinade
1 kg Chicken Niblets
2tsp Garam Masala
2tsp Turmeric Power
6 Cloves Garlic (crushed)
2tbsp Ginger Paste
Approx 3tsp Salt
3tsp Thana Jeera (Coriander and Cumin Powder)
Juice of 1 Lemon
Marinade all the above ingredients with the chicken for a minimum of 1 hour. The chicken will absorb all the flavours and will bring out a better taste.
To Cook the Chicken, You Will Need
6 Cloves1tsp Freshly Grounded Pepper
2 Fresh Green Chilli (finely chopped)
1 Onion (finely chopped)
2tbsp Tomato Puree
2 Cups Fresh Chopped Fenugreek Leaves (optional instead you can add more spinach)
2 Cups Chopped Spinach (you can use frozen chopped spinach as well)
Approximately 100ml Water
Take a wide bottomed enamel pan and add the oil and butter. Once the butter starts to melt, add the cloves and cumin. If you are using paneer, do not add the cloves. Let it sizzle, and then add the onion and garlic. Cook on low heat until the onions start to take on a golden colour. Once this starts to happen, add the grounded pepper, fenugreek and spinach. Cook for a few minutes. If you are not using fenugreek, then add more spinach. Add the tomato puree and again cook for a few minutes, stirring in-between.
Add the marinated chicken with its juices and the water and cook on low to medium heat until the chicken has cooked and sauce thickened.
Taste the chicken when cooked and add more salt if preferred.
Serve on its own or with chapatti or rice. Delicious!!