Murg chana Paalak (Chicken, chick peas with Spinach)

Rated:
Estimated Times: Cooking Time 20-25 min
Serving : 10 to 12

INGREDIENTS:

2-2.5 pound boneless, skinless chicken cut in ½- 3/4 inch cubes 1 can chick peas (15-20 oz) drained ½ tablespoon oil 1 jar (15 oz) Ethnic Cottage Punjab Spinach Cooking Sauce

DIRECTIONS:

Heat oil in a non sticky cooking pan. Brown chicken (4-5 minutes). Add the chick peas, Ethnic Cottage Punjab Spinach Sauce and one jar of water (15 oz). Cook for 15-20 minutes with occasional stirring till the chicken is fully cooked. Transfer to a serving dish. Serve with Indian flat bread (Naan) or Basmati rice. Basmati rice is more traditional but any white rice works well.

VARIATIONS:

Use Boiled and peeled potatoes instead of Chicken and chick peas to make alu palak. Do not add water if you like your Potatoes on drier side.