• 1 Kg Chicken cut into pieces 2 bunches spinach (for estimate of bunch refer photo) 4 to 5 medium sized chopped onions 4 medium sized chopped tomatoes 5 green chillies (peppers) Juice of 1 lemon 2 Bayleaves-spice (Tamal Patra) 1 teaspoon cumin seeds-spice (Jeera) 1 teaspoon chilli (red peppers) powder ½ teaspoon turmeric powder 1 ½ teaspoon coriander powder 1 ½ teaspoon cumin power 1 tablespoon Ginger-Garlic paste 4 tablespoon ghee Salt to taste 1 teaspoon sugar 1 cup of water ½ cup cream (Malai) 1 teaspoon Kasoori Methi

Chicken Palak is a simple chicken preparation in thick gravy made from spinach. The dish is a healthy and tasty main dish for any dinner. It combines the best vegan concept with chicken resulting in a low spice chicken. It is usually accompanied with biryani rice preparation, but also is great with nans or paratha breads.

METHOD:

  1. Marinate the chicken with salt and lemon juice for at least 1 hour.
  2. Blanche the spinach leaves in hot water for 2 minutes.  Drain, refresh in cold water and puree them in a mixer (blender) along with green chillies(peppers).
  3. Heat ghee and add cumin seeds and bayleaves. Add the chopped onions and fry till golden brown. Add Ginger-garlic paste and all the dry ingredients and fry till oil separates. Add tomatoes and cook well.
  4. Add the marinated chicken and fry well. Add the spinach puree, salt to taste and a pinch of sugar and cook it in one cup of water till gravy thickens. Sprinkle KasooriMethi
  5. Finally, add the whipped cream and serve piping hot.

 

Chicken Spinach/ Palak