Palak or Spinach Chicken

Palak or Spinach Chicken

Palak (spinach) chicken is a delicious and healthy Indian dish made with spinach and chicken. It is easy to make and can be served with rice or naan (roti).

Kids usually do not like to eat Spinach, but with this recipe which ensures that the right blend of spices with the chicken, even kids will want to have more. 

Ingredients:

For main dish.

• 500 gm boneless, skinless chicken breasts, cut into 1-inch pieces or use boned chicken.
• 1 tablespoon oil, preferably ghee.
• 1 onion, chopped.
• 1 medium tomato, chopped.
• 2 cloves garlic, minced.
• 1 inch piece of ginger, minced.
• 1 teaspoon ground coriander.
• 1/2 teaspoon cumin powder.
• 1/2 teaspoon turmeric powder.
• 1/4 teaspoon red chilli powder.
• 1/2 teaspoon garam masala.
• 1/2 teaspoon salt.
• 1/4 teaspoon black pepper.
• 400 gm spinach.
• 1/2 cup water.
• 1/4 cup yogurt (optional).
• ½ bunch fresh coriander.

For Tempering (tadka).

• 1 tablespoon ghee.
• Half teaspoon full cumin.
• 3-4 cloves of Garlic, thinly sliced.

Instructions:

1. Blanch the Spinach and coriander in boiling water with some salt (half teaspoon), sugar (one teaspoon) and a little baking soda. Keep it for a 3-4 minutes. Transfer it to a bowl of ice-cold water. It helps in maintaining the color and the nutrients in the spinach.(you can skip this step, if you want). Run it through a blender to make a purée and set it aside.
2. Heat the Ghee or oil in a large pan. Add the onion, garlic, and ginger to the pan and cook until half cooked, about 3 minutes.
3. Add garam Masala, tomato, and keep mixing till the onion and tomatoes turn soft.  
4. Add the chicken and cook until the outside turns white /light brown on all sides.
5. The coriander, cumin, turmeric powder, red chilli powder, salt, and pepper are mixed with the yogurt, and added to the pan. Cook for 2-3 minutes, stirring constantly.
6. Add the spinach to the pan and keep stirring till the rawness of the spinach is gone(about4-5 minutes). Add little water if consistency is too thick. Check the salt. Reduce heat to low, cover, and simmer for 10 minutes. 
7. Before serving, prepare the tadka – Heat the ghee in a small pan, add the garlic and Cumin. Swirl around till the cumin seeds and garlic turn brown and release aroma.
8. Add it to the cooked spinach and chicken and mix.
9. Serve with Rice or naan.

Tips:

• You can also add other vegetables to the dish, such as carrots, potatoes, or peas.
• To make the dish ahead of time, cook the chicken and spinach as directed. Then, let the mixture cool completely before storing it in an airtight container in the refrigerator. When you’re ready to serve, reheat the mixture over medium heat until heated through.

Do you want a simple recipe for Butter chicken? I promise it’s finger licking good. 🙂