All I can say for my favourite Palak Chicken..
Jitni tu milti Jaye utni Lage thodi thodi:)
Are you bored of the same old chicken curry recipe? Lets dig into this outrageously delicious Saag Wala Chicken or Palak Chicken tonight.
With a fantastic melody of spinach, chicken, and aromatic spices, this creamy, flavorsome, and nutrient-rich dish is sure to become your next family favorite.
Busy weeknight dinners – just got better
“Saag” is a Punjabi term used for all leafy green preparations made with either spinach leaves, fenugreek leaves, mustard leaves, or collard leaves.
And saag wala chicken or palak chicken/spinach chicken is an authentic Indian recipe made with fresh spinach leaves.
Completely irresistible and a real keeper!
This recipe goes by many different names – like palak murgh, palak chicken, saag murgh, or saag chicken.They all mean the same. Palak means spinach, and murgh meanschicken.
Growing up, my mom used to make THE best palak (spinach) chicken. She preferred to cook all her dishes from scratch and would spend hours in the kitchen to cook a particular dish to perfection.
The beauty of palak chicken is that its light and healthy enough to enjoy in the summer as well as in the winters. Plus, the nourishing characteristics of spinach will help you stave off the cold.
» Super easy to make – Do not let the long list of ingredients stop you from enjoying this yummy palak chicken. Trust me, its super easy to make, and once you serve it on the dinner table, it will steal the show. Your family will be bound to go for seconds, maybe even third servings.
» Gluten-free and fresh- Made with wholesome ingredients, this saag wala chicken packs a delicious punch and you get to enjoy the maximum fresh flavor in every bite.
» Delicious and healthy – all the spices and aromatics work together and to create a delicious Indian meal. The whole spices release their addictive aromas and impart intense flavors to our Saag wala chicken.
This palak chicken recipe can be made with staples available in your pantry.
This is a delicious and easy chicken saag recipe which you can make on the stove top as well as in an instant pot and even in the slow cooker.
Chicken on bones, gives a juicier and more intense flavor than the boneless cut. The extra flavors and juiciness that imparts zing to this dish comes from chicken thighs or drumsticks.
Ingredients for Palak Chicken
Steps for Palak Chicken
Palak Chicken
Ingredients
2 litre Water
500 grams of Spinach
2 tablespoon Curd
Half a teaspoon of Turmeric Powder
2 teaspoons of Coriander Powder
1 teaspoon of Cumin Powder
1 and a half teaspoon Chili Powder
3 to 4 tablespoons of Oil
1 Cinnamon
2 Cardamoms
2 Cloves
1 medium size Onion
600 grams Chicken
1 teaspoon Ginger-Garlic paste
Half teaspoon Salt
Puree of two Tomatoes
1 teaspoon of Dried Fenugreek Leaves
Half teaspoon Garam Masala Powder
Steps
Take 600 grams of chicken and add 1 tsp ginger garlic paste, half tsp salt mix it and marinate it for 1 hour.
While the chicken marinates, clean, trim and wash the spinach leaves.
Boil 2 litres of water in a pot, when the water starts boiling add the spinach leaves and let the spinach blanch for 2 minutes.
Take the blanched spinach out and immediately put into ice cold water.
Add blanched spinach in a blender and blend it in a smooth spinach paste.
In a bowl take 2 tbsp curd, half tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1 and a half tsp chili powder mix it with the curd to make a paste and keep it ready for further use.
Heat 3 to 4 tbsp oil in a pot, add one piece of cinnamon, 2 cardamoms, 2 cloves and fry until fragrant, then add 1 medium size chopped onion fry till light golden in colour. Add the marinated chicken and sauté it on high flame for 4 to 5 minutes keep stirring, then add a puree of 2 tomatoes and mix it well.
Then add the curd mixture and mix it on low flame.
When it comes to a boil, cover and cook on low flame for 20 minutes till chicken is tender.
When the chicken is done add the spinach paste, half tsp garam masala powder, and one tsp roasted and crushed fenugreek leaves, give a good mix, cover and cook on low flame for 2 minutes.
Adjust the consistency of the gravy as your requirement.
Then turn off the flame and let it rest for 10 minutes.
Dish out serve with hot phulkas, parathas or rice pulao.
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Blanched spinach – takes this chicken recipe to a whole new level. Plus, it is a healthy way to incorporate leafy greens into your children diet without them knowing about it. When cooked well, blanched spinach tastes so delicious with chicken that even the picky eaters would not resist this palak chicken.
Ginger-garlic- chili paste– Aromatics that adds tons of flavor. However, you can use the store-bought ginger-garlic paste.
Whole spices – black cardamom and bay leaf for a more pronounced and earthy flavor.
Staple spices like – cumin seeds, red chili powder, coriander powder, salt, and garam masala.
Tomato puree – I have used pureed tomatoes for Saag chicken. Feel free to use diced tomatoes and cook them until tender and mushy.
Kasoori Methi – sun-dried fenugreek leaves add a delicious dimension to this dish.
Curd - delivers a rich and creamy touch.
Tips *Always allow ample time for marinating – at least 3 to 4 hours. If you have time on hand, you can even marinate up to 8 hours in the fridge. Marination will help the chicken to soak up all the wonderful flavors as it tenderizes. * Mustard oil adds a depth of flavor to this dish but, feel free to use any other oil as a substitute. *Chicken can be swapped with mutton, but the overall cooking time will vary as lamb takes longer to cook. *I have prepared my fresh onion-ginger-garlic tomato base, but you can use a pre-made bhuna masala too to make this recipe. *For extra creamy palak chicken, swap cream with cashew cream. Cashew cream will lend a rich, velvety texture to the chicken
