Happy Cooking:Chicken in Cream Palak Masala....Indian Masala

Dear 'Single' friend,
I know, I have previously listed a preparation under the Heading of 'Chicken Palak wala'. But this one is a different recipe...absolutely new.
This one I had made for my beloved wife Poonam. She genuinely appreciated the presentation and I felt I should share it with you all. This is essentially a 'hot' dish, but, you may reduce the chilly as per your requirement.

So for two servings you will require:

1. 150 gms boneless chicken-diced one inch cubes.
2. 100 gms washed, pat dried palak/spinach leaves.
3. 01 small onion-diced.
4. 01 medium Tomato-diced fine.
5. 06 pods garlic- 2" ginger diced fine.
6. 02 long fresh green chilly. 02 Tps diced fresh coriander.
7. 20 gms butter+ 03Tps cooking oil OR 75 gms desi ghee.
8. 01 Tps single cream. 1/2 tps vinegar.
9. 01 tps turmeric powder,curry powder, red chilly powder, coriander powder, jeera,chicken masala powder, & 1" cinnamon stick. Salt to taste.
10 Water.

Method

Step One

1 Marinate diced chicken with a little salt,1/4 chicken masala powder, half tps vinegar for 1/2 hour.
2. Grind to paste green chilly, half of fresh coriander.
3. Boil 1/2 litre water in a vessel. Immerse the spinach/palak for 03 minutes. Remove and drown it in vessel containing cold water. Remove, drain and grind to paste.


Step Two

1. Take a deep wok/kadai and on low flame heat butter+ oil OR desi ghee.
2. Add jeera as it starts to fry put in the marinated chicken and fry till the chicken is half fried.
3. Put in the diced onion along with the green paste, half of the diced tomato and continue to saute, on medium flame. Add a little salt and the remaining chicken masala and stir fry till onion starts to brown.
4. Sprinkle in all the dry masala except half quantity of curry powder& chicken masala. Stir fry, spoon in water little at time to help keep the mixture moist, draw the red of the chilly powder and blend in with the chicken. Spoon out excess of oil and keep aside.
5. Put in the palak/spinach paste, adjust salt and stir fry. Pour in a little water, cover to cook for 05 minutes.
6. This being a very near dry dish, remove in a shallow/ flat server. Garnish with the kept aside oil, remaining tomato, curry powder and pour on top the single cream.

Serve with Tandoori roti/Nan/Chappati.