Murgi Palong (Chicken with Spinach)

Serves three people.

Ingredients:

• Boneless chicken - 1 cup
• Chopped spinach - 250 gm
• Cashew nut - 50 gm
• Regular cheese - 100 gm
• Ginger paste - ½ teaspoon
• Garlic paste - ½ teaspoon
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 tablespoon
• Green chili - 3 to 4
• Salt - 1 teaspoon
• Oil - 4 tablespoons

Preparation:

• Cut the chicken into small pieces. Clean well.

• Boil the chicken pieces with garlic paste, ginger and a bit of salt in 1 cup of water. Boil until the water dries out.
• Fry them in about 2 tablespoons of heated oil.
• Keep aside once fried.

• Boil the spinach separately, in a covered pot, with green chili in slightly salted water.
• Stir a few times until the spinach turns into a thick paste.
  

• Heat the rest of the oil in a pan, and brown the chopped onion and garlic.
• Add the cashew nuts, along with small cubes of cheese.
• Stir fry them together for a minute or so.

• Now add the spinach sauce and keep stirring.
• Add the chicken after a couple of minutes.
• Once the spinach begins to thicken, turn off the stove.
• Serve hot.