Chicken and Spinach (Murg Palak)

A simple and easy Indian recipe for those on the go with a little time to spare. I was under the gun today rectifying some personal and professional hiccups that I almost wanted to skip lunch. But take-out did not appeal to me. So a quick and time efficient recipe to already go with my left over basmati rice, was the only option. This recipe is for a semi-dry gravy with minimal spice and full of flavor...and so here it is..Murg Palak aka Chicken with Spinach.

Ingredient
1 lb Chicken pieces (skinned)
2 med sized onions slices fine
4 cloves garlic (diced fine)
1"pc ginger  (diced fine)
½ tsp turmeric
1 leveled tbsp Kashmiri chilly powder (you can use any chilly powder, but I wanted it devilishly red)
1 tsp coriander powder (freshly ground coriander seeds is a better option)
2 cups baby spinach leaves
Salt to taste
3 tbsp cooking oil

Method

1. In a heated vessel, add the cooking oil. To this add the sliced onions and saute' till the onions turn slightly brown.
2. Now add the chopped ginger and garlic and saute for about a minute. Next add turmeric, chilly powder, and coriander powder and fry for about 3 mins.
3. Toss in the chicken pieces and fry them lightly for about 5mins. Stir to prevent burning.
4.  Now lower the flame and add the baby spinach leaves. Add salt to taste.
5. Cover the vessel with a lid and allow the chicken to simmer on the low flame for about 20mins or till chicken is done.
6. Serve hot on a bed of rice or any Indian bread. 

P.S : You may raise the spice levels according to your palate. Should you find the chicken too dry, do not use water for the gravy...a little milk should suffice.