Palak Chicken
Have you tried the regular Palak Paneer with the twist of Fresh Green Garlic? No? Try this
Prep. : 20 Mins
Cook : 40 Mins
Total Time :
60 minutes
Cuisine : Punjabi
Servings : 4
Spinach (Palak) – 500gm
Garam masala – ¼ tsp
Chicken – 1kg (curry cut)
Oil – 2tbsp
Bay leaves- 1-2
Onions (sliced)- 3 (medium-sized)
Ginger-garlic paste – 2tbsp
Tomatoes (diced) – 3(medium-sized)
Salt – to taste
Turmeric powder- ½tsp
Red chilli powder- 1 tsp
- Wash and rinse the spinach thoroughly and add it to a pressure cooker.
- Once enough pressure is built, switch off the flame just before the whistle. Keep it aside.
- Heat oil in a deep bottomed pan, add bay leaf along with the sliced onions and sauté till brown.
- Add the ginger-garlic paste and cook till it’s raw flavour is gone.
- Season with salt followed by red chilli powder & turmeric powder. Give everything a good mix.
- Add diced tomatoes & allow them to soften on medium flame.
- In the meantime, open the lid of the pressure cooker, sprinkle garam masala, give it a stir and cover with the lid again. Keep aside till the spinach is cool enough to chop.
- Now back to the pan, turn the flame on high and add the chicken.
- Cook on high flame for a few mins till you see a nice browning on both sides of the chicken pieces.
- While the chicken is cooking, take out the spinach from the pressure cooker, squeeze out all the excess water and then chop it finely.
- Add the chopped spinach to the pan with the chicken and mix well so everything comes together.
- Cover and allow it to cook till the chicken is cooked through.
- Once done, take it out in a serving dish and serve along with hot parathas and masala onions on the side.
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