This is my Palak chicken that received rave reviews from my family. The star of the dish is spinach that imparts an earthy and wholesome flavor to the curry.
Where is Palak Chicken From?
Palak chicken curry is a South Asian curry, popular in India, Pakistan and other South Asian countries. It's made with a blend of aromatic spices, onion, tomatoes and spinach. The Palak Chicken I enjoyed growing up was never pureed. In fact, my inspiration for this Palak Chicken is from an Indian restaurant in Seattle where I lived for half a decade.
Health Benefits of Palak (Spinach):
Palak, or spinach, is the star ingredient in Palak Chicken, imparting not only its vibrant green color but making it a nutritious curry. Spinach is rich in vitamins A, C, and K, as well as iron, calcium, and antioxidants. It promotes eye health, boosts immunity, and aids in maintaining healthy bones and skin. Incorporating spinach into your diet, whether through Palak Chicken or other dishes, is an excellent way to get its nutritional rewards.
Do Nutrients Evaporate When Cooking Palak for Too Long?
One common question that arises when cooking spinach or other green leaves is whether its nutrients evaporate when it's cooked for a longer period. While it's true that heat can degrade some of its nutritional value, such as vitamin C, spinach still retains at least some portion of its nutrients even when cooked. In this recipe the spinach is blanched for 10-15 seconds, and added to the curry towards the last 15 minutes.
Watch how to make Palak Chicken
How to make Palak Chicken
Ingredients:
- ⅓ cup oil
- 1-1.25 lbs chicken thighs
- 1 teaspoon cumin seeds
- 3 whole cloves
- 2 teaspoon ginger garlic paste
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon crushed coriander
- 1 teaspoon ground cumin
- ¼ teaspoon nutmeg
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- ¼-1/2 regular teaspoon red chili powder
- 4 whole peeled tomatoes, pureed
- 3 tablespoon yogurt
- 10 oz spinach, blanched and pureed with 1 green chili
Tadka & Finishing:
- 4 tablespoon mustard oil
- 2 teaspoon cumin seeds
- ½ teaspoon garam masala
- 2 tablespoon kasuri methi (dried fenugreek leaves)
- 2 tablespoon heavy cream
- 1 green chili, sliced (for garnish)
Palak Chicken Curry
Ingredients
- ⅓ cup oil
- 1 red onion, medium sized
- 1 teaspoon cumin seeds
- 3 whole cloves
- 1 lb chicken thighs
- 2 teaspoon ginger garlic paste
- ½-3/4 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 2 teaspoon crushed coriander
- 1 teaspoon ground cumin
- ¼ teaspoon nutmeg
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri red chili powder
- ¼-1/2 regular teaspoon red chili powder
- 3-4 whole peeled tomatoes pureed
- 3 tablespoon yogurt
- 10 oz spinach blanched and pureed with 1 green chili
- 1 green chili
Tadka & Finishing
- 4 tablespoon mustard oil
- 2 teaspoon cumin seeds
- ½ teaspoon garam masala
- 2 tablespoon kasuri methi dried fenugreek leaves
- 2 tablespoon heavy cream
- 1 green chili sliced (for garnish)
Instructions
- Add oil to pan and add cumin seeds and cloves and let them sizzle.
- Then add sliced onion and sauté till translucent, then add chicken and cook till it is no longer pink.
- Add ginger garlic paste and mix well, then add all the spices listed. Cook the chicken in the spices for 5 minutes.
- Next add the pureed tomatoes (blanched with skin removed). Cook for a few minutes titll oil separates then add yogurt. .
- Cover the pot with a lid and let the curry cook for 12-15 minutes.
- In the meantime, blanch your washed spinach in boiling water for 10 seconds and remove to a bowl filled with ice cold water. This will help the spinach retain its color.
- Puree the blanched spinach with 1 green chili and add it to the curry. Cover the curry with a lid again for another 5-8 minutes.
- To prepare tadka, heat mustard oil in a pan, then add cumin seeds and garam masala. Let it sizzle for a few seconds, then pour into the Palak Chicken.
- Give the curry a good stir and then finish it off with kasuri methi, garam masala, heavy cream and a couple green chili slit in the middle.
- Cover for 2-3 minutes on low heat to allow all the flavors to meld together, and enjoy with naan.
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