Palak Chicken Curry Recipe



A new post and its another successful and healthy dish following my recipe of Hariyali Chicken, and yes its healthy Palak / Spinach Chicken!

Yes,I added wonderful Spinach to Chicken and made an awesome recipe which is happens to be so hit with kids. 
These kind of combo recipes, I have started to try at home,just so that everyone eats vegetables.
Interesting part being here is that ,they work so well that you cannot say no to this as you are eating your favorite chicken curry!


Palak Chicken Curry

Since,I had told last time that I am trying to add vegetables in Chicken recipes as otherwise my family does not prefer to eat it. So, since I am desperately trying to include veggies and fruit in our diet some or the other way as that is something we are lacking behind on. And that's too much to miss.

Check my recipe of Hariyali Chicken and Pomegranate Apple Punch.
Palak is rich in vitamins,minerals and is a protein packed food. Also its low on fat. I found this interesting article describing health benefits of Spinach. Sharing the link here: Spinach Benefits


Palak Saagwala Chicken Recipe


If you like more spicier version of this gravy then add more quantity of red chili powder and garama masala/curry masala powder.

This tastes awesome with cheese naan or plain naan too. Try my recipe of cheese naan and garlic mint naan.
If you are rice fan like me then enjoy this with steaming hot steamed ghee rice or plain rice too. This combo serves best as this gravy has main protein ingredient plus vegetable and delicious too.
Tastes best when served hot and fresh rather than serving at a later time. Even if you are planning to serve it at a later time then also it will be perfect.




Spinach Chicken Palak Murgh Curry


Palak Chicken Recipe

Published 05/06/2017
Palak Chicken Recipe

Ingredients

  • 1 Cup, Palak / Spinach Leaves
  • 6 No,Sprigs Cilantro / Coriander Leaves
  • 1 No,Green Chili
  • Cold Water,as needed
  • 1/4th Cup ,Water at room temperature
  • Make Powder of:
  • 3 Teaspoon,Coriander Seeds
  • 1/2 Teaspoon,Cumin Seeds
  • 8 No,Peppercorns
  • 1/4th Teaspoon,Mustard Seeds
  • 1 Teaspoon,Fennel Seeds
  • 4 No,Green Cardamom
  • 4 No,Cloves
  • 1 Inch,Cinnamon Stick
  • Additional:
  • 4 Teaspoon,Ghee / Clarified Butter
  • 1 No,Onion,finely choped
  • 1 No,Tomato ,sliced
  • 1 Inch,Ginger Piece
  • 5 No,Garlic Cloves
  • 2 Tablespoon,Yogurt
  • As per need,Salt
  • 1/2 Teaspoon, Turmeric Powder
  • 1/2 Teaspoon,Red Chili Powder
  • 1 Teaspoon,Garam Masala/Chicken Curry Masala
  • 1 Teaspoon,Sugar
  • 1 Teaspoon,Kasoori Methi(I use this brand Kasoori Methi)
  • 1/4th Cup,Milk Cream
  • 400 Grams, Chicken Curry Pieces


Instructions

  1. First,blanch Spinach leaves,cilantro and green chili for 2 Mins.
  2. Immediately,add the cold water and let it sit for some time.
    Drain the water completely.
  3. Grind the veggies with 1/4th cup water to a smooth paste.
  4. Make a powder of all the spices mentioned under "Make Powder Of".
  5. In a pan,add 2 teaspoon ghee.
    When it is hot,add the onion and tomato.
  6. Fry it till its brown and let it cool.
    Grind it to a smooth paste,with ginger,garlic and yogurt.
  7. Again add remaining ghee, and when it is hot, add onion-tomato and palak paste.
  8. Once its starts to cook,add the chicken pieces which are marinated with salt,turmeric powder,red chili powder.
  9. Mix well and let it cook.
    Add the garam masala/curry powder.
  10. Add sugar and adjust the salt.
    Add kasoori methi,powdered spices,cream.
  11. Cook further till chicken is cooked well.
  12. If needed add little water and adjust the consistency of gravy.
    Serve this hot gravy with cheese naan or rice!

In India, you can order this Milk Cream

Yield: 4 Servings
Prep Time: 00:15:00 mins.
Cook time: 00:15:00 mins.
Total time: 30 mins.
Tags: Palak Chicken,Spinach Chicken,Saagwala chicken,Gravy








Here are some Tips:
  • Blanching Vegetables is totally optional. I sometimes do that and sometimes when I am in a hurry I skip. But then I make sure that later the vegetable gravy is cooked well.
  • Here I have marinated Chicken pieces with salt,turmeric and red chili powder. You can try and add all later in the recipe instead of marinating chicken. I do not think it will make much impact on final dish.
  • Try and choose small to medium curry pieces for this recipe and not large tandoori pieces.
  • You can optionally try to grill the marinated chicken before adding to gravy that way if you are blanching the vegetables then you will not need to cook the chicken much as it will be already cooked.


Enjoy!
Note: This post contains Affiliate Links.


20 comments

  1. looks yummy!! nice blog you have :)

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  2. Lovely recipe! I'm always looking for more ways to sneak veggies in too :)
    Jane x

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  3. Same here, tryign to get my two to eat more veggies - I will try yuor recipe over the weekend as I think they would love it.

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  4. I enjoy any type of curried dish! This sounds delicious!

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  5. Oh well this looks so delicious! I adore curry and I'll put this one on my list to make!

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  6. Yum! This sounds incredible with all those spices. I love the tips you included. I'm sure my family would love this and a great way to include spinach in the meal.

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  7. This sounds both delicious and easy!

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  8. Oh man....I can almost smell all those wonderful aromas now. I love a good curry. The colour looks amazing...and now all I need is a piece of naan bread to soak up that sauce.

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  9. love the creamy texture of the dish - my kind of curry!

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