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.
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.