How to make Palak chicken

This is another way to cook up that healthy spinach in your pantry into a lip smacking dish to be served with roti, parathas or rice. This is a kind of fusion recipe. I am quite inspired with the Rajasthani seasonings  added by chef Bhasin in his delicious chicken Kadhi  recipe and cooked my spinach chicken with a bit of  Rajasthani twist. The whole spices seasonings of coriander seeds, fenugreek seeds and red chilies add quite an unique flavor to this otherwise popular North Indian dish .Actually I tried a number of versions of this dish and all came out with magical flavors.

For a non vegetarian, can paneer beat chicken in taste?

The Indian cuisine have a traditional recipe of palak paneer from the region of Punjab which favorite for foodies all over the world. I think it is non comparable and the taste and flavors are completely different. Palak paneer is favorite among both vegetarian and non vegetarian foodies and chicken is not a substitute of panner in this dish. It is cooked with different flavors all together.

Palak paneer

Authentically this dish is prepared with homemade cottage cheese produced from curdled milk and then pressed with a stone to form solid block of cottage cheese.But nowadays one can buy readymade cottage cheese or tofu from the market for this dish.

Check out this recipe

Ingredient

• 500 gm chicken with bones
• 1 cup spinach puree
• 2 tbsp ginger garlic paste
• 1 cup curd
• 1 tbsp coriander seeds
• 1 tbsp fenugreek seeds
• 4 to 5 red chilies
• 1/4 cup mustard oil
• 2 oions chopped

Instructions

• Marinate the chicken for at least 30 mnutes in ginger garlic paste
• Heat mustard oil
• Fry coriander, fenugreek seeds and red chilies
• Add the chicken and saute.
• When the meat turns opaque, take out of pan
• In the same pan add onions and fry till golden
• Add spinach puree and saute
• Add curd and thoroughly stir and mix.
• Saute till everything forms a smooth mixture.
• Add fried chicken and saute
• Cover cook for 15 to 20 minutes stirring in between
• Add chopped green chilies.
• Stir till the gravy is dry and smear the chicken.
• Serve hot with steamed rice.

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Palak chicken dry recipe

This is another way to cook up that healthy spinach in your pantry into a lip smacking dish to be served with roti, parathas or rice. This is a kind of fusion recipe. The whole spices seasonings of coriander seeds, fenugreek seeds and red chilies add quite an unique flavor to this otherwise popular North Indian dish .Actually I tried a number of versions of this dish and all came out with magical flavors.

Course Main Course

Cuisine Indian, North Indian

Keyword chicken curry, chicken recipes, palak chicken, spinach recipes

Prep Time 15 minutes

Cook Time 25 minutes

Servings 3

Ingredients

Ingredient

• 500 gm chicken with bones
• 1 cup spinach puree
• 2 tbsp ginger garlic paste
• 1 cup curd
• 1 tbsp coriander seeds
• 1 tbsp fenugreek seeds
• 4 to 5 red chilies
• 1/4 cup mustard oil
• 2 oions chopped

Instructions

Instructions

1. Marinate the chicken for at least 30 mnutes in ginger garlic paste
2. Heat mustard oil
3. Fry coriander, fenugreek seeds and red chilies
4. Add the chicken and saute.
5. When the meat turns opaque, take out of pan
6. In the same pan add onions and fry till golden
7. Add spinach puree and saute
8. Add curd and thoroughly stir and mix.
9. Saute till everything forms a smooth mixture.
10. Add fried chicken and saute
11. Cover cook for 15 to 20 minutes stirring in between
12. Add chopped green chilies.
13. Stir till the gravy is dry and smear the chicken.
14. Serve hot with steamed rice.

Recipe Video

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