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Green Chicken

July 19, 2018

Chicken pieces in spinach based green gravy | A result of culinary experiments in Khandesh, this is a newly discovered recipe. It is an appetizer and is not to be had with chapati, bhakri or puri. A rising star!

  • Prep: 40 mins
  • Cook: 1 hr
  • 40 mins

    1 hr

    1 hr 40 mins


1/2 kg chicken (cut)

1/2 cup spinach leaves (blanched and chopped)

1/4 cup cup coriander leaves with stems

1/2 cup 1/2

10 count Green chilies

1 count ginger

12 count cloves garlic Vegetable oil Salt

3 tsp coriander seeds

4-5 count cardamom pods

10 count Cloves1

10 count Black Peppercorn

1 1/2 count cinnamon

1/2 g turmeric powder

1/4 tsp asaphoetida

1/2 tsp cumin seeds


Roast coriander seeds, cardamom, cloves and peppercorns on a pan and grind together to form a powder. Keep aside

Boil the chicken in 2 cups water with 1 tsp oil with salt and turmeric until cooked. Keep aside

Grind the blanched spinach, coriander, chilies, coconut, garlic and ginger together to make a paste

Temper the paste with asaphoetida and cumin seeds in 3 tsp oil on low flame

Add the powdered mixture of spices and salt to taste and mix well

Add the boiled chicken to the paste and let it steam for 10 minutes on low flame

Add cream or cashews to taste as per preference


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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