Spinach Chicken Recipe
Amazingly delicious Spinach Chicken is a recipe that you must try especially during the winters when fresh spinach is available in plenty.
Ingredients
- 750 grams Chicken with bones
- 1 - 2 bundles Palak leaves
- 2 medium Onions chopped
- 5 to 6 cloves Garlic chopped
- Juice of ½ a lemon
- Salt to taste
- 3 tbsp Vegetable oil for cooking
For the Green Masala Paste
- 1 cup Coriander leaves
- 6 - 8 Green chillies
- 1 inch Ginger
- 8 to 10 Garlic cloves
- 1 tsp Cumin seeds
Dry Spices
- 2 tsp Coriander powder
- 1 tsp Chilli powder
- 1 tsp Garam Masala powder
- ½ tsp Turmeric powder
- 1 tsp Pepper powder
Instructions
- Wash the spinach leaves well and then blanch or steam the leaves. Allow it to cool and blend it into a puree.
- Make a masala paste of coriander leaves, green chillies, ginger, garlic, and cumin seeds. Marinate the chicken with salt and this green paste for at least 15 minutes.
- Heat vegetable oil in a pan, add the chopped garlic, and saute for a few seconds. Then add the chopped onions and saute until the onions turn light brown in colour.
- Add the marinated chicken pieces, mix well. Add spices - Chilli powder, coriander powder, turmeric, garam masala powder. Mix the chicken and the spices and then cover and cook for 15 minutes.
- After 15 minutes add 1 cup yogurt. Cover once again and cook for 10 more minutes.
- Add the spinach puree and mix well. Cover and cook for 7 to 8 minutes or till the chicken is tender.
- Finally, add pepper powder and juice of half a lemon. Also, add a tablespoon of Kasuri Methi. Simmer for 2 minutes and then switch off the flame.
- Serve Spinach Chicken or Palak Chicken with naan or parathas.
Notes
- Use one or two bunches of spinach leaves. Discard the thick stems and blanch the leaves in hot water. You could also steam them in a steamer. Once cool transfer into a blender jar and puree.
- Adjust spices to suit your taste.
- Marinate the chicken for at least 15 minutes for faster cooking and flavourful chicken pieces.
- Add cumin seed while blending the green masala paste or add cumin powder when you add the dry spices.