Spinach Chicken Fry

This is a healthier version of the kid friendly chicken lollypop or chicken drumstick. It is not deep fried and adding spinach makes it nutritious. My daughter easily tucks in 2-3 pieces of these chicken legs.

Ingredients:
Chicken Legs: 4 nos
Spinach: 1 cup chopped
Lemon: 1
Turmeric Powder: 1 tsp
Pepper Powder: 1/2 tsp
Coriander Powder: 2 tsp
Chicken Masala powder: 1/2 tsp
Garam masala powder: a pinch
Ginger-Garlic paste: 1 tbsp
Salt: to taste
Oil: 2tbsp

1. Wash the chicken legs well and make gashes on them with a knife. Soak them in a little lemon water for 5 minutes.
2. Drain the water and rinse the chicken.
3. Make a marinade with all the ingredients except spinach and oil. Coat the chicken legs with this and keep in the fridge for 1 hour.
4. Heat oil in a flat non-stick pan and place the chicken. Cook covered on low heat.
5. Turn over the chicken pieces every minute. When almost cooked through, add the chopped spinach and a little salt. Keep covered for 3 minutes.
6. Now increase the heat and cook open. Keep turning the pieces as it starts to fry now and turns a dark color. Remove when it is a little crisp.
7. Squeeze a little lemon juice over the chicken legs and serve with a salad.