Chicken with Bathua (bathua also known as goose-foot or Chenopodium album or wild spinach) Spinach( palak), and Mustard ( sarso) Leaves
A hearty and flavourful dish that brings together tender chicken and the goodness of three nutrient-rich leafy greens—bathua leaves, spinach, and mustard leaves. A perfect choice for a wholesome and satisfying meal. Pair it with hot parathas or naan bread.
Ingredients
For the Greens:
200 grams mustard leaves
280 grams spinach leaves
200 grams bathua leaves
(Measurements after removing the stalks)
Preparation:
Soak the leaves in water for 30 minutes and rinse thoroughly at least 2–3 times.
For the Chicken:
600 grams chicken pieces (drumsticks or chicken thighs work best)
½ teaspoon chili powder
½ teaspoon coriander powder
½ teaspoon pepper powder
1 teaspoon ginger-garlic paste
Salt to taste
Preparation:
Marinate the chicken with the spices, ginger-garlic paste, and salt.
Ingredients
3 medium-sized onions (approx. 200 grams), sliced
4 medium-sized tomatoes, sliced
6 green chilies, finely chopped
1 teaspoon ginger garlic paste
Salt to taste
Spices:
1 ½ teaspoon chili powder
1 ½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon pepper powder
½ teaspoon garam masala powder
¼ teaspoon dry mango powder (amchur)
¼ teaspoon chaat masala powder
¼ teaspoon turmeric powder
Method
1. Sauté sliced onions with a teaspoon of salt until lightly browned.
2. Add sliced tomatoes and stir-fry until soft. Stir in the green chilies.
3. Add 1 teaspoon ginger-garlic paste and mix well.
4. Gradually add the chopped spinach and mustard leaves, stirring with each addition.
5. Add the bathua ( goose-foot leaves) leaves and continue stirring.
6. Cook until the greens are tender. Cool the mixture, then puree and set aside.
7. Fry the marinated chicken until cooked through. Set aside.
Making the Gravy:
8. In a pan, heat 2 tablespoons of clarified butter (ghee).
9. Add the pureed greens mixture along with 1 cup of water. Season with salt.
10. Adjust the seasoning, add the spice powders, cook for 2 minutes.
11. Then add the fried chicken and mix well and cook for another 5 minutes.
Preparing the Tadka (Tempering):
12. In a pan, heat clarified butter and sauté:
8 cloves of sliced garlic , 2 sliced onions,
3 Kashmiri chilies (broken)
13. Once golden and aromatic, add the tadka to the prepared gravy. Stir well.
14. Cook the dish for another 10–15 minutes .
Serve hot with parathas or naan bread for a comforting and delectable meal.
A suitable substitute for bathua leaves (also known as goosefoot leaves) includes kale leaves, amaranth leaves, or fenugreek leaves.
For mustard leaves, an excellent alternative is beetroot leaves , kale leaves
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