Palak chicken

Name: Palak chicken
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1/4 cup water; 2 tbsp. ginger juliennes; 1 tsp. cardamom powder; 2 tbsp. mustard oil; As required, fresh cream; 1 tsp. Kashmiri red chilli powder; 4 cloves garlic, chopped; 1 tbsp. fenugreek leaves; 4 tbsp. oil; 2 tbsp. butter; 2 bay leaves; 8 dry red chillies, divided; 6 green cardamoms, crushed; 1/2 tsp. pepper corns; 1 stick cinnamon; 1 tsp. cumin seeds; 2 cups spinach, blanched, pureed; 1/2 kg chicken, bone-in; 2 onions, sliced; 1 1/2 tbsp. ginger-garlic paste; 1/4 cup tomato puree; To taste, salt; To taste, chilli powder; 1 tsp. turmeric; 2 tsp. coriander powder; 1 tsp. cumin powder

Sarvat Hanif @sarvathanif

Canada

Palak Chicken is a weekend friendly, healthy and hearty dish that is deeply comforting.

Palak (spinach) chicken is Pakistani version of the French Chicken Florentine. This enticing smothered Palak Chicken recipe is made with tender chicken that is seared until golden brown and then covered with a tomato sauce. When the chicken is cooked till tender, it is covered with blanched, pureed spinach. Served with some fresh cream, it’s so satisfyingly delicious! Instead of cream, this curry is absolutely beautiful served with a dollop of butter added to the top just before serving.

The dish goes great with both roti and rice. I find that roti is the most popular option but my husband like to have it with paratha. And so do I!
This recipe, with a beautiful fragrance and flavour thanks to the combination of whole spices, is a total must-try!

For video recipe see the link below:
https://youtu.be/-yLUZWZETKY

Palak Chicken is a weekend friendly, healthy and hearty dish that is deeply comforting.

For video recipe see the link below:
https://youtu.be/-yLUZWZETKY

Sarvat Hanif @sarvathanif

Canada

Palak Chicken is a weekend friendly, healthy and hearty dish that is deeply comforting.

For video recipe see the link below:
https://youtu.be/-yLUZWZETKY

Palak Chicken is a weekend friendly, healthy and hearty dish that is deeply comforting.

For video recipe see the link below:
https://youtu.be/-yLUZWZETKY

Saved

Ingredients

1 hour

6 servings

1/4 cupwater
2 tbsp.ginger juliennes
1 tsp.cardamom powder
2 tbsp.mustard oil
As required, fresh cream
1 tsp. Kashmiri red chilli powder
4 clovesgarlic, chopped
1 tbsp.fenugreek leaves
4 tbsp.oil
2 tbsp.butter
2bay leaves
8dry red chillies, divided
6green cardamoms, crushed
1/2 tsp.pepper corns
1 stickcinnamon
1 tsp.cumin seeds
2 cupsspinach, blanched, pureed
1/2 kgchicken, bone-in
2onions, sliced
1 1/2 tbsp.ginger-garlic paste
1/4 cuptomato puree
To taste, salt
To taste, chilli powder
1 tsp.turmeric
2 tsp.coriander powder
1 tsp.cumin powder

Saved

Steps

1 hour

1

Heat oil in a heavy bottom pot and sauté cumin seeds, cinnamon, pepper corns, bay leaves, cardamoms and 4 dry chillies till fragrant.
2

Add the onion with some salt. Mix, cook covered till golden brown. Stir frequent.
3

Add ginger-garlic paste and fry for 1 minute.
4

Add the chicken and sprinkle some salt. Mix well; cover and cook till chicken is tender.
5

In a bowl combine together turmeric, chilli powder, coriander powder and cumin powder.
6

Add water to dissolve the spices and add to pot. Mix well and cook till oil separates.
7

Add the tomato puree; mix well and cover and cook till oil separates.
8

Add the blanched spinach, mix well and simmer while preparing the tempering.
9

In a pan heat mustard oil and sauté garlic, ginger, remaining dry chillies for 1-2 minute.
10

Add Kashmiri chilli powder and sauté for 30 seconds.
11

Add the tempered oil to the chicken-spinach and mix well. Cook for 1 minute.
12

Served garnished with fresh cream.