Green Chicken/Paneer with Spaghetti or Rice
Nutrition with Vibha
June 14, 2024
super easy
Green Chicken/ Paneer With Spaghetti or Rice
Ingredients
Ingredients A:
- 500 gms Chicken (Boneless)/ Paneer made with toned milk
- 100 gms Spinach- clean, blanch
- 2 tbsp Basil leaves
- 1 Onion large, sliced thinly
- 3 tbsp Ginger + Garlic + Green chili paste
- 1 tbsp Garlic – cut into thin strips
- 1 tbsp Cashewnut or almond powder
- 1 tbsp Cashew nuts or Almonds – for garnish (optional)
- 1 nos. Star Anise
- 2 Dry red chilies
- Salt-to-taste
- 1½ Olive oil or any cooking oil
Ingredients B:
- 3 cup Boiled Spaghetti or pasta or rice
- 6 tbsp American Corn
- 2 Slit Green Chilies
- 1 Pepper- freshly, pounded
- ½ tbsp Ajwain
- Salt-to-taste
- 1 tbsp Oil
Instructions
- Marinate the boneless chicken with Ginger, garlic, gren chili paste and a little salt for about an hour in the refrigerator
- Blanch and make a paste of the Spinach along with basil leaves and 1 tablespoon of Cashew-nut powder
- Saute the thin strips of garlic and the 1 tablespoon cashew-nuts or almonds and keep aside
- Heat oil in a deep non-stick pan, add the star anise and dry red chilis
- Add the sliced onions, saute till golden
- Add the marinated chicken, fry for a while, cover and cook till done
- When the chicken is well cooked, gently mix in the paste of spinach and basil
- Adjust the seasoning, add a dash of lime and keep aside
- In another non- stick pan, heat oil, add the ajwain and the slit green chilli
- Stir, immediately add the boiled American corn with either the cooked Spaghetti, rice or pasta
- Add salt to taste and crushed pepper,
- Mix well and cover, simmer on a very low flame for 4-5 minutes
- Adjust seasoning
- Spoon out each portion on a slightly deep serving dish
- Place a portion of the green chicken on the Spaghetti or rice
- Garnish with sauted garlic and cashew-nuts/ almonds
- Serve hot
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