Palak Chicken

This is another one of my recipes... tried it today evening and it really came out nice Punjabi thick gravy, healthy and very tasty. The recipe is not for novice who need a measure of a tablespoon... because i do not cook like that. However, if you can take directions and yet make sense of how to do it, it should come out great. Chopped onions done red in oil, add tomatoes and dry the mixture well. Add some tandoori chicken masala while you saute the two. They should look ready and done. Now add washed and cut chicken. Cut into thin strips or small bites for best look and taste. Add 'badi elaichi' powder, black pepper and salt while it cooks. We don't add any water. About 20 minutes, and the chicken would look done and the gravy would thicken to a nice brown. Add fresh coriander. In another pan, add oil and when heated add the mustard seeds. When they start to sputter, saute garlic, onions, 'kasuri methi'. When done, add thin sliced tomato and finely chopped spinach. Cook well. Now add the above chicken mixture to the spinach mix. Cook covered for 5 minutes and then let it stand 10 minutes covered once you think you are done. Absolutely fantastic Palak or kadhai chicken done.