Palak Chicken is a any time delight for chicken lovers. But if you are bored of the same chicken curry then Palak chicken is a nice nutritious option. The creamy and flavorsome recipe is a real delight. Spinach chicken goes well with chapatis and Pulaos
- 250 Grams Chicken
- 5 Palak Leaves
- ¼ Cup Fresh Cream
- 1 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 2 Cardamom
- 1 Star Anise
- 1 Inch Cinnamon
- 2 Cloves
- 1 Spring Curry Leaves
- 2 Bay Leaves
- 1 Onion Small
- 1 Tomato Small
- 1 Tablespoon Ginger Garlic Paste
- Salt to taste
- 1 Teaspoon Turmeric Powder
- 3 Green Chilli
- Add chicken, Water, Turmeric Powder and salt. Pressure cook for 4 whistles in medium flame.
- Switch off the pressure cooker and allow the pressure cooker to release pressure on its own. Open the pressure cooker and set it aside.
- For blanching the palak leaves add in the palak leaves in hot water. Leave it for 2 minutes and remove from hot water and allow it to cool down. Add palak leaves and green chillis and blend it into a smooth paste.
- In another pan add in oil and add in cumin seeds, Cardamom Seeds, Cloves, Cinnamon, Bay leaves, star Anise. Wait until nice aroma comes out.
- Add in chopped onion and saute until glossy.
- Puree the tomatoes and add in. Add salt to taste. Saute them.
- Add in ginger garlic paste and saute them. Add in the chicken contents into the kadai and mix quickly.
- Add in Palak puree and fresh cream. Add in Curry Leaves.
- Cook until the masalas blend well.
- Enjoy Palak Chicken with steamed rice or Rotis.
Step by step photos on how to make Palak Chicken:
- Wash and clean the chicken. Cut them into bite sized pieces. Add chicken into a pressure cooker. Add water.
2. Add in salt to taste and Turmeric Powder.
3. Mix the chicken. Close the pressure cooker and pressure cook for 4 whistles in medium flame. Switch off the pressure cooker.
4. When the pressure is down open the pressure cooker and set aside.
5. For Blanching the Palak Leaves add the palak leaves into hot water.
6. Leave it for 2 minutes. Remove from hot water and allow to cool down. Blend into a smooth paste and set aside.
7. Heat oil in a wok. Add in Cumin Seeds, Bay Leaves, Cinnamon, Star Anise, Cardamom and Cloves.
8. when we start getting nice flavour add in onion and saute until glossy.
9. Blend the tomato into a paste. Add in tomato paste. Add salt to taste.
10. Cook until the tomatoes get mushy. Add in ginger garlic paste.
11. Saute for few minutes. Add in the Cooked Chicken. Give a quick mix.
12. Add in palak paste and Fresh cream.
13. Add in curry Leaves. Cook until they blend well.
Palak Chiken tastes great when served with Rice or Rotis.