Chicken Hariyali Recipe

• 300 g Chicken Breasts
• 1 Lemon (divided: half to marinate and half to garnish)
• 250 g Spinach (wash, boil and grind to paste)
• 12 unsalted Cashews (ground to paste)
• ½ tsp Coriander Powder
• ½ tsp Chili Powder (to taste)
• Garam Masala Powder (1 inch stick cinnamon, 1 clove and 1 cardamom roast on a pan without oil and ground to powder)
• 1 Onion (divided: half cut finely and half ground to paste)
• 2 tbsp Olive Oil
• Salt (to taste)
• Water (to cook the chicken)

• Chop the chicken breasts into bite-size pieces.
• Marinate the chicken cubes with lemon juice for 30 minutes.
• Place a large saucepan on fire and heat olive oil.
• Add chopped onion and sauté till it turns soft.
• Chicken along with he marinade.
• Add onion paste and mix well.
• When the liquid dries out, add coriander powder, chili powder and salt. Stir and cook till the oil separates.
• Add in the spinach paste and cashew paste. Stir and add water, as required.
• Add garam masala and simmer the chicken till it is cooked and the sauce thickens.
• Garnish with lemon wedges.
• Serve hot with rice or naan.