Introduction:
Chicken Palak is a delicious and nutritious dish made with chicken cooked in a flavorful spinach (palak) gravy. This North Indian dish is both healthy and hearty, perfect for a satisfying lunch or dinner.
Ingredients:
- Chicken: 500 grams, boneless and cut into pieces
- Spinach (Palak): 500 grams, washed and chopped
- Onions: 2 medium, finely chopped
- Tomatoes: 2 medium, pureed
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 2, slit
- Yogurt: 1/2 cup, whisked
- Oil: 3 tablespoons
- Cumin Seeds: 1 teaspoon
- Coriander Leaves: 2 tablespoons, chopped (for garnish)
- Lemon Juice: 1 tablespoon (optional)
Spices
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Salt: to taste
Instructions
Blanch the Spinach:
- Boil water in a large pot and add the chopped spinach.
- Blanch for 2-3 minutes until the spinach wilts.
- Drain the spinach and immediately transfer it to a bowl of ice water to stop the cooking process.
- Drain again and blend the spinach into a smooth puree. Set aside.
Marinate the Chicken:
- In a bowl, mix the chicken pieces with 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and a pinch of salt.
- Set aside to marinate for 15-20 minutes.
Cook the Chicken:
- Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
- Add the marinated chicken pieces and sauté until they are lightly browned and partially cooked. Remove from the pan and set aside.
Prepare the Masala:
- In the same pan, add the remaining 1 tablespoon of oil.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for 2-3 minutes until the raw smell disappears.
Add Tomatoes and Spices:
- Add the tomato puree and cook until the oil starts to separate from the mixture.
- Add the remaining red chili powder, coriander powder, and cumin powder. Mix well and cook for another 2-3 minutes.
Combine Chicken and Spinach:
- Add the partially cooked chicken pieces to the masala and mix well.
- Add the spinach puree and whisked yogurt. Stir to combine.
- Add salt to taste and cook on low heat for 15-20 minutes until the chicken is fully cooked and the flavors meld together.
Finish with Garam Masala:
- Add garam masala and mix well. Cook for another 2 minutes.
- If the gravy is too thick, you can add a little water to adjust the consistency.
Garnish and Serve:
- Garnish with chopped coriander leaves and a squeeze of lemon juice (if using).
- Serve hot with naan, roti, or steamed basmati rice.