CHICKEN PALAK (CHICKEN IN SPINACH GRAVY)

Recipe for Chicken Palak

Once a week I prepare a spinach dish. Palak paneer is liked by all. This recipe is a slight variation with chicken. The spinach makes the chicken tastes good or the chicken adds taste to the spinach. Either ways this combination works really well.

Spinach is an excellent source of iron. It also gives us various vitamins and minerals. Chicken is a very good source low fat protein.

In this recipe I have used half oil and half ghee in preparation to get the rich flavour from ghee and at the same time keeping a check on the calorie count.

Ingredients

• 4 cups spinach leaves,
• 400  gms chicken (medium size pieces),
• 2 nos onions (chopped finely),
• 1 tbsp ginger garlic paste,
• 1 tsp cumin seeds,
• ¼ tsp turmeric powder,
• 1 tsp red chilly powder,
• ¼ tsp garam masala,
• 2 nos green chilly (finely chopped),
• 2 tbsp each of oil and ghee
• salt to taste.

How to make

Clean and wash the spinach leaves and chicken pieces. To blanch the spinach boil enough water with salt to immerse the spinach leaves. Keep the leaves in the hot water for 2 minutes.

Drain the water and immediately transfer the spinach in cold water for a minute. Drain the cold water and puree the leaves.

Heat some oil+ghee in a kadhai. Add cumin seeds. As soon as they start spluttering add the green chillies followed by the onions.

Once the onions are translucent add the ginger garlic paste and sauté for a minute. Add the turmeric and red chilly powder. Saute for a minute.

Put in the chicken pieces and mix well. Saute on high heat for a minute. Add salt cover with lid and let it cook for 6 to 7 minutes on medium heat.

When the chicken is almost cooked add the spinach puree and mix well. Sprinkle some garam masala. Let it simmer for 3 to 4 minutes. Serve with tandoori roti or chapati.

Tips

• While blanching the spinach do not keep it in hot water for longer duration as it may loose its fresh colour.
• Once the spinach puree is added to the chicken do not cover with lid as it may loose its fresh colour.
• If the puree is too thick add ½ cup of milk.