PALAK CHICKEN (CHICKEN IN SPINACH GRAVY)

Palak Chicken is a healthy and delicious dish made with fresh spinach leaves and spices. It is also known as Saagwala Chicken in Punjab where saag is used for all leafy green preparations. It is a splendid combination of flavours and nutrition. It is perfect to eat with roti, parathas, naan, rice etc.

Ingredients

1. Palak (spinach) – 500 gm

2. Onion (medium) – 3 (paste)

3. Ginger garlic paste – 2 Tbsp

4. Tomatoes – 3 (blanched and pureed)

5. Curd – ½ cup

6. Fresh cream – ¼ cup

7. Chicken – ½ kg

8. Turmeric powder – ½ tsp

9. Garam masala powder – 1 tsp

10. Chilli powder – 1 Tbsp

11. Oil – 4 Tbsp

12. Whole spices (Green cardamom – 4, Black cardamom – 2, cinnamon – 1 inch piece, bay leaf – 2, cumin seeds (jeera) – 1 tsp)

13. Salt

Preparation

1. For blanching the spinach Boil water in a pan and add spinach and boil for 2 minutes. Strain and wash in cold water and puree it. Keep the boiled water for making gravy.

2. Heat the oil. Add the whole spices. When the cumin seeds crackle add ginger garlic paste. Saute for 2 minutes. Add the onion paste. Mix well and sauté till it dries up. Add tomato puree and the spice powder. Saute until the oil separates.

3. Add the beaten curd. Saute.

4. Mix in the chicken, add pureed spinach and mix well.

5. Add 1 cup hot water and salt. Cook covered till done.

6. Garnish with fresh cream.