How to make palak 9(spinach) chicken

Palak Chicken, also known as Spinach Chicken, is a delightful Indian dish that combines tender chicken pieces with a flavorful spinach-based gravy. Here’s a recipe to make Palak Chicken:

Ingredients:

• 500 grams boneless chicken (cut into bite-sized pieces) or chicken with bones (skinless)
• 200 grams fresh spinach (palak) leaves, washed and chopped
• 1 large onion, finely chopped
• 2-3 tomatoes, finely chopped
• 2-3 green chilies, slit (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste (made from fresh ginger and garlic)
• 1/2 cup plain yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala (a blend of Indian spices)
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/4 cup cream (optional, for added richness)
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• Water as needed

Instructions:

1. In a pot, blanch the chopped spinach leaves by boiling them in water for 1-2 minutes. Drain the water and immediately transfer the spinach to a bowl of ice-cold water to retain its vibrant green color. After a few minutes, drain the spinach and blend it into a smooth puree. You can add a splash of water while blending if needed.
2. In a large, deep pan or pot, heat the oil or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
4. Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
5. Lower the heat and add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well and cook the spices for a minute or two to release their flavors.
6. Add the chicken pieces to the pot and coat them evenly with the spice mixture. Cook the chicken for about 5 minutes until it starts to brown.
7. Pour in the plain yogurt and mix it with the chicken and spices. Cook for another 5 minutes, stirring occasionally.
8. Now, add the spinach puree to the pot and mix it well with the chicken. If the mixture looks too thick, you can add some water to achieve your desired consistency.
9. Cover the pot and let the Palak Chicken simmer on low heat until the chicken is fully cooked and tender. Stir occasionally to prevent sticking and burning. If you prefer a creamier texture, add the cream at this stage and mix well.
10. Once the chicken is cooked through and the flavors have blended, sprinkle garam masala over the Palak Chicken and give it a final stir.
11. Serve the Palak Chicken hot with steamed rice, naan, or roti.

Enjoy the delicious and nutritious Palak Chicken with your choice of accompaniment!