Palak Chicken (chicken curry with spinach)

If you like spinach and you are a fan of curry, you will love this chicken curry dish with spinach. Or if you don’t like vegetables, this dish is ideal to add vegetables and protein to your diet in a delicious way. Palak Chicken (chicken curry with spinach) is a popular Punjabi dish, also known as Saag chicken. The creamy texture of spinach with tender pieces of chicken cooked to perfection with all the spices will surprise you. In addition, it is a keto-friendly and gluten-free dish. You can serve it with any kind of Indian flat bread like Chapati or Paratha.

 Ingredients

  For the spinach

  • 600g fresh spinach
  • 1 small bunch of fresh coriander leaves
  • ½ an onion, finely chopped
  • 1-2 garlic cloves, chopped
  • 1 small piece grated ginger
  • 1-2 green chillies, chopped
  • 2 tablespoons oil
  • Salt to taste

  For the chicken:

  • 1kg chicken on bone (skinless, cut into medium-sized pieces)
  • 1 large onion cut into thin julienne
  • 2 tomatoes cut into small cubes
  • 125g plain yogurt
  • 2 tablespoons ginger-garlic paste
  • Salt to taste
  • 2 tablespoons oil

  Spices:

  • 2 bay leaves
  • ½ cinnamon stick
  • 4-5 green cardamom
  • 5-6 cloves
  • 5-6 black pepper
  • ½ teaspoon cumin seeds
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon Garam Masala

  For the Tarka:

  • 2-3 garlic cloves cut into thin slices.
  • 1 teaspoon of red chilli
  • 1 tablespoon oil

 

Instructions:

Marinate the chicken:

– Whisk the yogurt very well with a fork.

– In a large bowl put the chicken pieces, the yogurt, the ginger-garlic paste, salt, oil, Kasuri Methi, all the powdered spices except the Garam Masala. Mix everything well, cover, and leave to marinate for one hour (approx.).

Spinach paste:

– Heat the oil in a large pan over medium-high heat. Add chopped garlic, grated ginger, and green chilli.

– Slightly brown them and add chopped onion. Cook until the onion is transparent.

– Add the spinach leaves, fresh coriander leaves, and salt. Cover the pot and cook the spinach for about 3 minutes or until it is soft and has released the water.

– Remove from the heat and let it cool before blending.

– Blend to a fine paste, if necessary, add some water.

Gravy:

In a pan heat the oil. Add all the whole spices (bay leaf, cardamom, cinnamon, cloves, black pepper, and cumin seeds).

– When bubbles appear around the spices, add the onion. Fry until golden brown.

– Add the marinated chicken and mix everything very well. Cook for a few seconds over high heat and then cover the pan.

– Cook over medium heat until the chicken is well cooked, there is no water left and it has a golden color.

– Add the tomatoes and sauté for a few seconds. Add the spinach mixture and garam masala.

– Mix well and cover the pot again. Cook for about two minutes over low heat.

Tarka:

– In a frying pan heat 1 ½ tablespoon oil. Add garlic slices and fry them until brown.

– Add 1 teaspoon red chili, mix quickly, and immediately pour over the gravy.

Palak Chicken (chicken curry with spinach)

– Serve with Paratha or Chapati.

Palak Chicken (chicken curry with spinach)

Palak Chicken (chicken curry with spinach)

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cuisine India
Servings 4

Ingredients
  

For the spinach

  •  600gfresh spinach
  • 1 small bunch of fresh coriander leaves
  • ½ an onion, finely chopped
  • 1-2 garlic cloves, chopped
  • 1 small piece grated ginger
  • 1-2 green chillies, chopped
  • 2 tablespoons oil
  • Salt to taste

For the chicken:

  • 1kg chicken on bone (skinless, cut into medium-sized pieces)
  • 1 large onion cut into thin julienne
  • 2 tomatoes cut into small cubes
  • 125g plain yogurt
  • 2 tablespoons ginger-garlic paste
  • Salt to taste
  • 2 tablespoons oil

Spices:

  • 2 bay leaves
  • ½ cinnamon stick
  • 4-5 green cardamom
  • 5-6 cloves
  • 5-6 black pepper
  • ½ teaspoon cumin seeds
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves)
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon Garam Masala

For the Tarka:

  • 2-3 garlic cloves cut into thin slices.
  • 1 teaspoon of red chilli
  • 1 tablespoon oil

Instructions
 

Marinate the chicken:

  • Whisk the yogurt very well with a fork.
  • In a large bowl put the chicken pieces, the yogurt, the ginger-garlic paste, salt, oil, Kasuri Methi, all the powdered spices except the Garam Masala. Mix everything well, cover, and leave to marinate for one hour (approx.).

Spinach paste:

  • Heat the oil in a large pan over medium-high heat. Add chopped garlic, grated ginger, and green chilli.
  • Slightly brown them and add chopped onion. Cook until the onion is transparent.
  • Add the spinach leaves, fresh coriander leaves, and salt. Cover the pot and cook the spinach for about 3 minutes or until it is soft and has released the water.
  • Remove from the heat and let it cool before blending.
  • Blend to a fine paste, if necessary, add some water.

Gravy:

  • In a pan heat the oil. Add all the whole spices (bay leaf, cardamom, cinnamon, cloves, black pepper, and cumin seeds).
  • When bubbles appear around the spices, add the onion. Fry until golden brown.
  • Add the marinated chicken and mix everything very well. Cook for a few seconds over high heat and then cover the pan.
  • Cook over medium heat until the chicken is well cooked, there is no water left and it has a golden color.
  • Add the tomatoes and sauté for a few seconds. Add the spinach mixture and garam masala.
  • Mix well and cover the pot again. Cook for about two minutes over low heat.

Tarka:

  • In a frying pan heat 1 ½ tablespoon oil. Add garlic slices and fry them until brown.
  • Add 1 teaspoon red chili, mix quickly, and immediately pour over the gravy.
  • Serve with Paratha or Chapati.

 

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