Delicious Palak Chicken Recipe

Twitter

Facebook

Google +

Pinterest

0 0

Prep Time Null

Cooking Time Null

Servings Null

Rating

Palak Chicken is a delicious dish, full of flavor and loaded with nutrients. It is an amazing combination of delicious ingredients that is cooked together to create the yummiest dishes of all. Let’s follow this recipe.

Ingredients

For Gravy

2 cupsBoiled and pureed Palak/Spinach
1/2 cupOnion paste
2 teaspoonGarlic paste
2 teaspoonGinger paste
3 mediumTomatoes
2 tablespoonCurd (thick Market curd/yogurt)
2-3 tablespoonTomato puree
1 tablespoonFresh cream (optional)
1/2 kgBoneless Chicken - washed and cleaned

Spices

2-3pieces of Moti Eliachi (Black cardamom)
2pieces of Green Cardamom
2pieces of Cinnamon sticks
2-3pieces of Bay leaves
1/2 teaspoonCumin seeds
1/2 teaspoonHaldi (Turmeric powder)
1/2-1 teaspoonGaram Masala Powder
1/4- 1/2 teaspoonDegi Mirch or Red chili Powder
1/2 teaspoonCoarsely pounded coriander powder
1 teaspoonSugar
Saltto taste

Directions

Blanching Palak

Wash and clean the Spinach and boil water in a pan.
Add spinach and let it boil for 2-3 minutes and use a slotting spoon remove spinach and drop into a large bowl of ice water and this will stop the cooking process of spinach.
Once its cools down, drain and coarsely blend the spinach and save the water in which spinach was boiled and can be used in the chicken later.

Preparing Gravy

Wash and clean tomatoes and apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
Soon you will notice the skin peeling off from the tomatoes and use a slotted spoon remove tomatoes from hot water and give them a cold bath by dropping in cold water and this will speed up the peeling process.
Peel off the tomato skin and discard and use a sharp knife chop the juicy flesh of tomatoes.

Assemble all the masala ingredients and dry spices.

To make the masala - add ghee to a hot pan, add whole spices and cumin seeds.
As they start to sputter, add ginger-garlic paste.
Mix and saute for 5-6 sec and stir in onion paste and mix well.
Keep sauteing till all the liquid has evaporated and masala looks all dried and add chopped tomatoes.
Add tomato puree and stir in all the dry spices one by one.
Add beaten curd and give it a good mix.
Cook for 2-3 minutes, till the masala is reduced in size and ghee starts to separate and add pureed palak to it.
Mix well and allow it to simmer for 20- 25 minutes till palak color changes from light green to dark green in color.
Meanwhile, clean and wash chicken pieces and add chicken pieces to cooked palak.
Mix and pour 1/2 cup of water and cover with the lid and cook till chicken pieces are fully cooked and it will take approximately 20 minutes.
Garnish it with cream and serve hot with rice or chapati.
If you prefer you can use mutton instead of chicken, cooking time will vary.