How to make Palak Chicken - Chicken cooked with spinach
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Palak, Chicken (चिकन)
Cuisine : Indian
Course : Main Course Chicken
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Main Course Chicken recipes like Apricot Chicken, Chicken Chettinaad, Achari Murgh, Chicken Methi.
Palak Chicken Recipe Card
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Chicken Recipe
Palak 2 bunches
Chicken cut into 12 pieces 1 kilogram
Oil 6 tablespoons
Black peppercorns 8
Bay leaves 2
Cloves 8
Green cardamoms 5
Onions finely chopped 2 medium
Garlic finely chopped 8 cloves
Ginger finely chopped 1 inch piece
Cumin powder 2 teaspoons
Coriander powder 1 teaspoon
Red chilli powder 3/4 teaspoon
Salt to taste
Yogurt 5 tablespoons
Garam masala powder 1/4 teaspoon
Method
Step 1
Wash and finely shread spinach, chop onion, ginger and garlic and keep aside.
Step 2
Heat oil in a thick bottomed vessel, add peppercorns, bay leaves, cloves, cardamoms and sauté for a minute. Add finely chopped onions, ginger and garlic and sauté till onions turn light brown.
Step 3
Add chicken pieces, cumin powder, coriander powder, red chilli powder and a little salt. Stir-fry for a minute, add one tablespoon of yogurt.
Step 4
Stir-fry for a minute, add one more tablespoon of yogurt. Repeat this till all the yogurt has been used up and the chicken turns light brown.
Step 5
Add spinach and a little more salt to taste. Mix well and stir-fry till the spinach gets well mashed. Cover and cook till the chicken is tender. Remove the cover, add garam masala powder and cook till the gravy is thick.
Step 6
Serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.