Makhani Murg Palak (Chicken with Spinach)

INGREDIENTS
Bonelss Chicken - ˝ kg
Tomato Puree - 1˝ cups
Spinach - 2˝ cups, shredded
Cashewnut paste - 2 tbsp
Curd - 1˝ tbsp
Ginger paste - ˝ tsp
Garlic paste - 1 tsp
Cream - 1 cup
Butter - 2 tbsp
Garam masala paste - 2 tsp
Dhania powder - ˝ tsp
Jeera powder - 1 tsp
Kashmiri mirch (pepper) - 2 tsp
Khoya - 1˝ tbsp
Salt to taste

METHOD
Make a paste of cashewnut paste, garlic paste, ginger paste, curd, garam masala, Kashmiri mirch and salt. Clean chicken pieces and marinate in this paste for two hours.
Roast in tandoor (charcoal grill) and keep aside.
Heat butter in kadhai (deep frying pan). Add shredded spinach and cook for a while. Add tomato puree, khoya, salt and chicken pieces. Stir-fry.
Pour in cream. Cook for five minutes.
Remove from heat and serve hot with parathas.

Malai Methi Murg (Chicken with fresh Methi and Cream)

INGREDIENTS
Chicken - ˝ kg
Onion - 3, chopped
Tomato puree - ˝ cup
fresh Methi leaves - 2 cups
Cashewnut paste - 1˝ tbsp
Ginger, finely chopped, paste - ˝ tsp
Garlic paste - 1 tsp
Garam Masala - 1 tsp
Kashmiri Mirch (chilli) - 1˝ tsp
Jeera powder - 1 tbsp
Dhania powder - ˝ tsp
Oil - 2˝ tbsp
Lemon juice - 1 tsp
Salt to taste

METHOD
Heat oil and add garlic and ginger paster, garam masala, jeera powder, dhania powder, Kashmiri mirch and salt. Fry Well.
Add chopped methi leaves. Cook further. Pour in tomato puree, cashwewnut paste and add chicken pieces.
Lower heat and continue to cook, stirring occasionally till chicken pieces are tender.
Serve hot. Garnish with a swirl of fresh cream and chopped coriander leaves.