Palak Chicken

Name: Palak Chicken
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 400 gm curry cut chicken; 250 gm fresh spinach leaves; 1/8 tsp baking soda; 3 tbsp vegetable oil; 1 bay leaf; 1 cup chopped onions; 1-2 chopped green chillies; 1 tbsp ginger garlic paste; 2 medium tomatoes pureed; 1 tsp cumin powder (jeera); 1 tsp coriander powder (dhania); 1/2 tsp turmeric powder (haldi); 2 tsp kasoori methi; as required Salt to taste; 1/2 tsp garam masala powder for garnish; as required Ginger juliennes for garnish; 1/2 cup curd; 1 tbsp ginger garlic paste; 1 tsp salt; 1 tsp Kashmiri red chilli powder; 1 tbsp cumin powder (jeera); 1 tbsp coriander powder (dhania); as required Coarsely ground garam masala (see below); 6 cloves; 10 peppercorns; 1 " pc cinnamon; 1 black cardamom; 5 green cardamoms; 1 star anise; 1 pc mace

Madhu Bindra @madhubindra

Chicken on the bones cooked with fresh spinach puree and spices. Palak Chicken is a classic Indian curry. Try this delicious family favorite that is easy to make at home. #Win #Week3 #Dec #W3

Madhu Bindra @madhubindra

Chicken on the bones cooked with fresh spinach puree and spices. Palak Chicken is a classic Indian curry. Try this delicious family favorite that is easy to make at home. #Win #Week3 #Dec #W3

Saved

Ingredients

40 minutes

2 people

400 gmcurry cut chicken
250 gmfresh spinach leaves
1/8 tspbaking soda
3 tbspvegetable oil
1bay leaf
1 cupchopped onions
1-2chopped green chillies
1 tbspginger garlic paste
2medium tomatoes pureed
1 tspcumin powder (jeera)
1 tspcoriander powder (dhania)
1/2 tspturmeric powder (haldi)
2 tspkasoori methi
as requiredSalt to taste
1/2 tspgaram masala powder for garnish
as requiredGinger juliennes for garnish
For the marinade
1/2 cupcurd
1 tbspginger garlic paste
1 tspsalt
1 tspKashmiri red chilli powder
1 tbspcumin powder (jeera)
1 tbspcoriander powder (dhania)
as requiredCoarsely ground garam masala (see below)
Coarsely ground garam masala
6cloves
10peppercorns
1" pc cinnamon
1black cardamom
5green cardamoms
1star anise
1 pcmace

Saved

Steps

40 minutes

1

To marinate, take chicken in a large bowl. Add in curd, ginger garlic paste, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and coarsely ground garam masala. Mix until the chicken pieces are well-coated. Keep aside to marinate for at least half an hour.
2

In the meantime, clean and wash spinach leaves. Boil water in a pan. Add in the baking soda. Blanch the spinach until it changes color. Remove it to a bowl with ice-cold water so that it stops cooking. Squeeze out the water from the spinach. Blend it into a paste and keep aside.
3

Heat 3 tbsp of oil in a pan. Add in a bay leaf. Add in finely chopped onions and green chillies. Saute until the onions are translucent. Add the ginger garlic paste. Mix well and saute for a minute or two. Do not brown.
4

Add in freshly pureed tomatoes. Saute. Now add the dry masalas – cumin powder, coriander powder, and turmeric powder. Mix well and saute until you can see the oil appearing on the sides.
5

Add the marinated chicken and saute on medium heat for a minute or two.
6

Now add in pureed spinach and kasoori methi. Mix well. Saute until the liquid dries up and the oil stars appear on the sides. Add a bit of water, cover it with a lid and let it simmer until the chicken is cooked.
7

Check the salt and add more if required. Adjust the gravy as per your taste.
8

The Palak Chicken is ready to serve. Serve hot with parathas or naans.