Going green on St. Patrick's Day! Yesterday we had chapathi and palak chicken for dinner. I didn't make it with St. Paddy's day in mind; it just happened that way. My son came to the conclusion that he had 'green water' and 'green cupcake' at school, so we are having 'green chicken' for dinner. For the gravy, spinach leaves are immersed in boiling water for a few minutes, then immersed in cold water to retain its color and then pureed in a blender. Marinated chicken is cooked with onion, garlic, ginger, green chilli, tomatoes and other spices and then mixed with the spinach gravy. Kasoori methi and butter or cream could be added towards the end to get the restaurant taste.
Recipe Courtesy: Sangeetha's Kothiyavunu