Palak Chicken – The Bong cousin of North Indian sensation, Palak Paneer
Time and again I have told you my quest for newer and easy chicken recipes. This Palak Chicken is my latest recipe creation which not only pleased me but made a fussy eater enjoy two things he totally desist, Palak aka Spinach and Chicken.
How many times have you stood there in your kitchen, totally clueless about what to cook? I know I have done that a million times, at least. And, if I have some chicken in my freezer, then consider me having nightmares about what to cook from the previous night itself!
But you must be thinking that chicken is so easy to cook, and internet is teeming with easy chicken recipes. However, it is not everyday that one can be in mood for rich and gravy chicken dishes. Although, if you are looking for one then I have quite a few here on my blog. Here’s the list:
- Butter Chicken Recipe: A Low-Calorie Version
- Chicken Ala Poos Recipe
- Marmalade Glazed Chicken Recipe
- Chicken Kali-Mirch | Pepper Chicken Curry Recipe
- Murgir Jhol | Bengali Chicken Curry Recipe
- Chicken Rezala Recipe
- Anda-Kheema Bhurji | Egg-Minced Chicken Stir-fry Recipe
This recipe has everything that is super good for your health. It has protein, greens in the form of chicken and a healthy serving of ghee. Here’s the recipe-
This Palak Chicken recipe has everything that is super good for your health. It has protein, greens in the form of chicken and a healthy serving of ghee.
- 1 kilo Spinach Leaves
- 2 Onions Large
- 1 inch Ginger
- 8-10 Garlic Cloves
- 3-4 Tomatoes Medium
- 4 tbsp Mustard Oil
- Salt to taste
- 2 Green Chilies Slit in halves
- 1/2 tsp Shahi Jeera or Carraway Seeds
- 1 tsp Cumin Powder
- 1.5 tsp Coriander Powder
- .5 tsp Garam Masala Powder
- 2 tsp Red Chili Powder
- 2 tbsp Ketchup
- 1 tbsp Ghee or Clarified Butter
- Fresh Cream Optional
- 6-8 Chicken pieces medium
Wash and clean the Spinach leaves and pressure cook them with a pinch of salt for 4-5 minutes of high heat.
Once the cooker cools down, take the cooked leaves out and allow them to cool. Once they have cooled down completely, blend them till a smooth puree.
Take the Onion, Ginger, Garlic and Tomatoes and grind them into a fine paste.
Heat the mustard oil in a pan and add the ghee in it.
Temper the oil with Carraway seeds and then add the Onion-Tomato paste. Stir on medium-high heat till it reduces in half.
Add the dry spice powders like Cumin powder, coriander powder, garam masala powder, red chili powder and ketchup. Mix everything well and fry the mix till the oil separates.
Now, add the green chilies and spinach paste. Mix everything well and allow it to simmer. Close the lid and give it a stir every once in a while.
In another frying pan, drizzle some Olive oil or any other neutral oil and heat it. Add the chicken pieces and season them with a sprinkle of salt and pepper.
Fry the chicken on high heat till they turn golden-brown. Once done, turn off the heat and let it stay in the frying pan itself.
When the spinach gravy has reduced in its quantity by almost half, you can add the chicken pieces into this and allow this to simmer on low heat for another 10 minutes or so.
Once the chicken is cooked completely (check with a fork), turn off the heat and serve with a drizzle of fresh cream.
Vegans can omit the fresh cream and ghee.