Palak Chicken is a delicious combination of spinach and chicken. This is something you will find in a lot of dinner parties as well as weddings held in Pakistan...
Ingredients:
300g boneless chicken cubes (you can also use chicken with bones)
250 grams spinach leaves (chopped)
2 medium onions thinly sliced
1 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
¼ cup oil/ghee
1 tsp dry fenugreek leaves
3 medium tomatoes finely chopped
2-3 chopped green chilies
4-5 black peppercorn
2-3 cloves
1 black cardamom
1 tbsp ginger garlic paste
2-3 tbsp chopped coriander
Method:
1) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Let it cool down a bit then grind it coarsely along with chopped green chillies.
2) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves, black cardamom and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).
3) Add the chicken pieces, fry it for further 5-8 minutes, add 1/2 cup of water. Cover the pan and simmer over medium-low heat until chicken is cooked, and water dries (about 15 minutes).
4) Now add in the coarsely ground spinach leaves and dry fenugreek leaves, mix it will, cover the pan with a lid and let it cook on low-medium heat for further 8-10 minutes or until oil separates.
5) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes. Serve with boiled rice, naan, paratha or roti.
Ingredients:
300g boneless chicken cubes (you can also use chicken with bones)
250 grams spinach leaves (chopped)
2 medium onions thinly sliced
1 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2 tsp garam masala powder
1/4 tsp turmeric powder
salt to taste
¼ cup oil/ghee
1 tsp dry fenugreek leaves
3 medium tomatoes finely chopped
2-3 chopped green chilies
4-5 black peppercorn
2-3 cloves
1 black cardamom
1 tbsp ginger garlic paste
2-3 tbsp chopped coriander
Method:
1) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Let it cool down a bit then grind it coarsely along with chopped green chillies.
2) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves, black cardamom and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).
3) Add the chicken pieces, fry it for further 5-8 minutes, add 1/2 cup of water. Cover the pan and simmer over medium-low heat until chicken is cooked, and water dries (about 15 minutes).
4) Now add in the coarsely ground spinach leaves and dry fenugreek leaves, mix it will, cover the pan with a lid and let it cook on low-medium heat for further 8-10 minutes or until oil separates.
5) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes. Serve with boiled rice, naan, paratha or roti.
yummy curry... :)
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