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Palak Chicken Recipe
How to make Palak Chicken
If you want to give the classic palak paneer a meaty twist, then this palak chicken is definitely worth a try! It is loaded with essential nutrients and vitamins and makes for a wholesome dinner meal.
- Total Cook Time 45 mins
- Prep Time 30 mins
- Cook Time 15 mins
- Recipe Servings2
- Easy
Ingredients of Palak Chicken
- For marination:
- 500 gms Chicken (Curry Cut)
- 1 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1 tbsp Ginger-Garlic Paste
- 4 tbsp Dahi
- to taste Salt
- For spinach paste:
- 2 cups Spinach Leaves
- 4 Green Chillies
- 5 Cashew Nuts
- 1 cup Coriander Leaves
- 1 tbsp Kasuri Methi
- For curry:
- 2 Medium Sized Tomatoes
- 1 Large Onion
- 1/2 tsp Cumin Seeds
- 1 inch Cinnamon Stick
- 1 tbsp Cream
- 1/2 tsp Garam Masala Powder
How to Make Palak Chicken
HideShow MediaFor marination:
1.
Marinate the chicken in salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, and 4 tbsp dahi for 30 minutes. Set aside while you prepare the remaining curry ingredients.
For spinach paste:
1.
One bunch each of coriander leaves, kasuri methi (fenugreek) leaves, four green chilies, and four to five cashew nuts should be added to a blender jar. Set that aside; don't blend it yet because the spinach leaves will be added later.
2.
To prevent the spinach leaves from sticking, heat a pan over medium heat and add just enough oil to coat the bottom of the pan. Add 2 cups of spinach leaves, and cover the pan for about a minute to let the spinach wilt.
3.
Remove the lid after a minute and stir the spinach leaves until they are just wilted. If the spinach leaves are overcooked, they will lose their vibrant green color.
4.
Blend the wilted spinach leaves with the remaining ingredients until they form a smooth paste.
For the curry:
1.
When the cumin seeds begin to sputter, add 1 large onion (finely chopped). Sprinkle with salt and cook the onions for about three minutes, or until they turn translucent in colour.
2.
Stir in 1 teaspoon fresh ginger garlic paste for another two minutes, or until the onions are lightly golden brown in color. Add the tomatoes (finely chopped) and cook for about three minutes, or until the tomatoes are mushy.
3.
Cook for 10 minutes, or until the chicken is completely cooked through, after adding a quarter cup of water. Reduce the heat to low and stir in the green spinach paste. Allow the gravy to simmer for about two minutes on low heat after adding half a teaspoon of garam masala powder (without placing the lid on).
4.
Season with salt and lime juice to taste (optional). Remove from the heat and stir in 1 tablespoon of fresh heavy cream. Pair with chapati, rice and enjoy!