Palak Chicken is a leafy green and delicious #ChickeninSpinachGravy from the lands of Punjab. This #ChickenSaag is made using palak, chicken, and curd. You can now make this #PalakChicken with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.

Palak Chicken Recipe:

Palak (Spinach) - 1 Bunch
Water - As Needed
Sugar - 1 tsp
Vinegar - 1 tsp

Chicken Marination:

Chicken Thigh Boneless - 250 grams
Salt - 1 tsp
Ginger Garlic Paste - 1 tbsp
Curd - ¼ Cup
Cumin Powder - ½ tsp
Coriander Powder - 1 tsp

Other Ingredients:

Oil - 2 tbsp
Bay Leaves - 1 no
Dried Red Chilli - 2 nos
Black Cardamom - 1 no
Cumin Seeds - ¼ tsp
Garlic (finely chopped) - 2 tbsp
Onion (finely chopped) - ½ Cup
Green Chilli (slit) - 2 nos
Hot Water (optional) - As Needed
Garam Masala Powder - ¼ tsp
Kasuri Methi Powder - ¼ tsp
Ghee - 1 tbsp
Grated Nutmeg - A Pinch
Fresh Cream - 2 tbsp

Cooking Instructions:

1. Marinate the chicken using all the ingredients for the marination. Allow it to marinate for 15 minutes at least. You can prepare the gravy in the meantime.

2. Bring a pot of water to a boil. Add the sugar and vinegar. Blanch the spinach for 2 minutes.

3. Remove the spinach into a bowl of ice cold water. This cools it down and stops the cooking process, thereby retaining the bright green colour.

4. Grind it into a smooth paste without adding any water.

5. Heat oil in a pan. Add the whole spices followed by the garlic. Saute lightly and then add the onion and green chilli.

6. Once the onion starts to turn a light golden brown, add half of the Palak paste and saute on high heat until the excess moisture evaporates.

7. Add the marinated chicken and mix. Cover and cook for 10 minutes.

8. Add the remaining Palak paste and salt. Cover and cook for 5 more minutes. Add garam masala powder, kasuri methi powder, ghee, grated nutmeg and cream. Mix well and turn off the heat as soon as it comes to a simmer. Serve hot with rice/roti/naan.


Cooking Tips:

1. Cooling down the spinach immediately after boiling retains the bright green colour and prevents it from overcooking.

2. Sauteing the palak puree on high heat till the moisture evaporates imparts a good flavour to the gravy.

3. Half of the gravy is added at a later stage to preserve the bright green colour.

4. Adjust the consistency using hot water, if you want a thinner consistency. You can do this after adding all the Palak paste.

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