Palak Chicken is a delicious gravy recipe of chicken cooked in rich palak gravy with Indian whole spices. Serve it along with Phulka/ Paratha or Jeera Rice for a delicious weekend lunch. Also this is a good dish to make for kids who refuse to eat Veg or Spinach. They will love this!
Palak (Spinach) Chicken is one of the most popular Indian dishes. And combining palak with chicken makes it a superb recipe. Result of this recipe is a flavor bomb that’s irresistibly good.
You can also try our How to make Oil free Chicken Do Pyaza
Lets come over to our recipe….
INGREDIENTS
- 250 grams Spinach Leaves (Palak) , cleaned
- Salt , a pinch
- 4 cloves Garlic
- 2 Green Chillies
FOR MARINATING CHICKEN
- 500 grams Chicken
- 2 tablespoons Curd
- 1 teaspoon Kashmiri Red Chilli Powder
- One teaspoon Garam masala powder
- 1 teaspoon Coriander (Dhania) Powder
- Salt as per taste
FOR GRAVY
- 1 tablespoon Ghee
- 1 Bay leaf (tej patta)
- 3 Cardamom (Elaichi) Pods/Seeds , chopped
- 1 inch Cinnamon Stick (Dalchini)
- One Onion , Finely Chopped
- 1 inch Ginger
- 3 cloves Garlic , to taste
- 1/4 cup Fresh cream
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
METHOD OF COOKING PALAK CHICKEN
- To begin making Palak Chicken Recipe, we have to first marinate the chicken.
- In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes.
- Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.
- Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.
- For the Chicken Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.
- Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through.
- Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.
- Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.
- Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.
- Transfer the Chicken Palak to a serving bowl and serve hot
Serve this Palak chicken along with Raita, Roti and Kachumber Salad for a weekend meal along with your family.