CHICKEN PALAK

Ingredients:
Chicken breast 2 or 600grms
Garam masala (2 cardamom, 4 cloves, few small pieces of cinnamon, 2 petals anise)
½ Tspn Jeera (cumin) freshly powdered
1 Tspn coriander
1 ½ Tspn ginger and garlic paste
1 cup yogurt
Salt to taste
Spinach 1 bunch (chopped well)
1 or more green chilies
2 Tbspn Oil or butter
6 to 8pcs pepper corns

Method:
Cut the Chicken breast in to medium size pieces, wash and drain well and marinate with whole garam masala, freshly powdered jeera, coriander, ginger/garlic paste, yogurt and salt to taste.
Mix well with the chicken and marinate for 2 to 3 hrs.
Meanwhile, wash spinach well. Boil this with a pinch of salt and 1/2 cup water, when cold, add 1 or more green chilies and grind.
In a nonstick vessel, add oil or butter when hot, throw in the peppercorns followed by the marinated chicken.
Fry well & then add the spinach paste. Cook till you see the oil on top or the chicken is done.
Serve with pulav rice or rotis.