Palak Chicken is a Muglai style chicken dish with a gravy made of blanched and ground spinach leaves. It tastes yummy with Indian bread or with Jeera Rice (Click here)
Serves: A Family of Four
Prep. Time: 15 Mins.
Cooking Time: 30 to 35 Mins
[ Standard Measure: 1 cup = 250 ml ]
- Chicken – 500 gms
- Palak Leaves [Spinach] (washed) – a big bunch (+/- 250 gms cleaned)
- Onion (finely chopped) – 1 large
- Tomato (finely chopped) – 1 large
- Green Chillies (slit) – 2
- Lime – 1 ½
- Ginger-Garlic Paste – 1 tsp.
- Turmeric Powder – ¼ tsp.
- Chilly Powder – ½ tsp.
- Corriander Powder – 1 ½ tsp.
- Garam Masala Powder – ½ + ¼ tsp.
- Cumin Seeds – ¼ tsp.
- Cinnamon – ½ inch
- Cloves – 4
- Bay Leaves – 2
- Milk Cream – ¼ cup
- Butter – 1 tbsp.
- Oil – 4 tbsp.
- Salt – 1 ½ tsp. or to taste
Step 1: Wash and drain the chicken and apply the juice of one lime and ½ tsp. salt to it and leave aside.
Step 2: Blanch the palak leaves in boiling water for 5 minutes (click here for reference) and then transfer the leaves to a vessel with ice cold water. When cooled, drain and make a puree of the leaves and keep aside.
Step 3: Heat 4 tbsp. oil in a pan and add the cumin seeds, bay leaves, cinnamon and cloves and sauté for a few seconds on medium heat.
Step 4: Next add the chopped onion and sauté till the onions turn soft.
Step 5: Add the ginger-garlic paste and sauté for a few seconds. Add the corriander powder, chilly powder and garam masala, ½ tsp. salt and sauté for a minute on low heat.
Step 6: Now add the chopped tomato and and saute till it turns soft.
Step 7: Add the chicken and the 2 green chillies and cook on medium heat for 5 to 6 minutes while turning over in between.
Step 8: Add 1 cup hot water and ½ tsp. salt and cover and cook for 15 minutes to 20 minutes on low heat till the chicken is almost cooked.
Step 9: Add the palak puree and mix. Check for salt and add if required. Cover and cook for another 8 to 10 minutes on low heat.
Step 10: Now switch off the heat and add the milk cream and butter and mix. Sprinkle ¼ tsp. garam masala powder and the juice of ½ lime and mix. Serve hot.