Dipna Anand is back with another much loved Punjabi dish that her grandfather first served up in the 1950’s at his restaurant in Kenya. Palak chicken is a delicious dish of chicken on the bone (or off if preferred) cooked in an onion and tomato masala with spinach. Palak chicken is perfect with a paratha or chapatti and even goes with plain Basmati rice. When you blend the spinach masala, its up to you as to how much you want to go ahead and puree it and how smooth you want it. Either way the flavour is just perfect. It's finished with her grandfather’s unique 15 spice garam masala and for me is great at any time of the day.