Palak Chicken
Delicious chicken gravy cooked in fresh spinach and spices. A perfect lunch/dinner recipe. Serve with rice or roti.
Equipment
- Mixing bowl
- Mixer grinder
- Pan
- Knives and Cutting Board
Ingredients
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)
Instructions
- 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.