Palak Chicken

Palak Chicken is one of those dishes that is warm and comforting. It is a simple home dish that can be prepared quickly and doesn’t involve too many steps.

Chicken is washed and marinated. While the chicken rests, you fry spinach with onions and green chillies. Once cooked, turn off the heat and let it cool. Once cooled, you grind it into a fine paste. While the spinach cools, fry onions and tomatoes, add the marinated chicken and cook it fully. Then, add spinach paste. Mi,x and you are ready to serve your delicious palak chicken. For added flavour, I like making a simple tempering of fried garlic and asafoetida and adding it to the cooked gravy. It elevates the taste significantly. Serve it with rice or roti.

Chicken and other meat-based dishes are a great source of protein, and they must be included in your diet. If you are looking for other meat-based recipes, click here.

Equipment Needed:

• Mixing bowl
• Mixer grinder
• Pan
• Knives and Cutting Board

Ingredients for Palak Chicken:

Marinade

• 1 kg Chicken
• 1 tbs Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Kasuri Methi
• ½ tsp Turmeric Powder
• ½ tsp Garam Masala
• 1 tbsp Coriander Powder
• 1½ tsp Tandoori Chicken Masala
• 1 tsp Salt

Spinach Paste

• 1 tbsp Mustard Oil
• 1 Large Onion, sliced
• 3-4 Green Chillies
• 250 gm Spinach

Gravy

• 2 tbsp Mustard Oil
• 1 tsp Cumin Seeds
• 2 Bayleaves
• 1 Medium-Sized Onion, chopped
• 1 Medium-Sized Tomato, chopped

Tempering

• 1 tbsp Ghee
• 2-3 Cloves Garlic, chopped
• ⅓ tsp Asafoetida

Additionally

• 4 Boiled Eggs (optional)

Method to make Spinach Chicken:

Prepare the marinade by mixing chicken with salt, turmeric powder, garam masala, coriander powder, tandoori chicken masala, kasuri methi and ginger-garlic paste.

Mix. Cover and rest it for about 30 minutes.

Heat oil in a pan. Fry green chillies and onions.

When the onions turn translucent, add chopped spinach.

Fry on high heat for 4-5 minutes.

Then, turn off the heat. Let this cool. Once cooled, grind it into a fine paste. Add about 1/2 a cup of water to ease grinding. Keep it aside.

In the same pan, heat oil. Add cumin seeds and bay leaves. Fry them for a few seconds.

Add chopped onions and fry them till they turn translucent.

Add chopped tomatoes.

Add the marinated chicken. Fry it on high heat till the chicken browns a bit.

Then, reduce the heat. Cover the pan with a lid and cook till the chicken turns tender.

Add spinach paste.

Cook for 2-3 minutes. Then, turn off the heat.

Add eggs. This is optional.

Prepare a simple tempering by heating ghee and frying asafoetida and garlic.

When the garlic turns golden brown, turn off the heat and put this on the cooked palak chicken gravy.

Serve with rice or roti.

Here is the recipe in printable format:

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