Palak Chicken
Palak chicken generally has a savory and slightly spicy base with a hint of natural sweetness from the spinach. This helps balance the flavors throughout. The spinach provides nutritional value too. Combined with the protein-rich chicken, it makes the dish a healthy option. It’s often served with rice or Indian breads like naan or roti to soak up the rich sauce.
Ingredients
For the Chicken Curry:
- 500 grams 1 pound Chicken (boneless or thighs)
- 200 grams 7 ounces Spinach (Palak)
- 2 medium-sized Onions finely chopped
- 2 medium-sized Tomatoes pureed
- 2 teaspoons Ginger-Garlic Paste
- 2-3 Green Chilies slit (adjust for spice preference)
- 8-10 Cashews soaked and blended into a paste
- 3 tablespoons Yogurt or Heavy Cream for a creamy texture
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- ½ teaspoon Red Chili Powder adjust for spice preference
- ½ teaspoon Turmeric Powder
- To taste Salt
- 1 tablespoon Lemon Juice optional, for freshness
- 1 small piece Cinnamon Stick
- 2 Cardamom Pods
- 1 Bay Leaf
- 2 tablespoons Ghee or Cooking Oil
Optional Garnish:
- Fresh cream or yogurt drizzle
- Chopped cilantro
Instructions
Prepare the Spinach Purée:
- Wash fresh spinach thoroughly and blanch it by boiling it in water for 2–3 minutes, then transferring it to an ice water bath. This helps retain its bright green color.Blend the blanched spinach with green chilies and cashews into a smooth purée. Set aside.
Marinate the Chicken:
- In a bowl, combine chicken pieces with lemon juice, salt, and black pepper. Let it marinate for 20–30 minutes. This step tenderizes the meat and infuses it with flavor.
Cook the Base:
- Heat ghee or oil in a large pan. Add whole spices (cinnamon stick, cardamom pods, and bay leaf) and let them sizzle for 30 seconds. Add finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
Add Tomatoes and Spices:
- Add chopped tomatoes and cook until they turn soft and oil separates from the mixture. Mix in turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1–2 minutes to release the spices' aroma.
Cook the Chicken:
- Add the marinated chicken to the pan. Sauté for 5–7 minutes until the chicken is no longer pink. Cover and let the chicken simmer on low heat, releasing its juices and becoming tender.
Incorporate the Spinach Purée:
- Pour in the prepared spinach purée and mix well. Let the curry simmer for another 10 minutes until the flavors meld.
Finish the Curry:
- Stir in yogurt or heavy cream for a rich, creamy texture. Add kasuri methi (dried fenugreek leaves) and a squeeze of lemon juice for a tangy finish.
Serve:
- Serve the palak chicken hot with steamed rice, naan, or roti. Garnish with a dollop of cream or a few cashew halves.
Notes
Blanch Spinach Properly: This helps retain its vibrant green color and prevents the curry from looking dull.
Marinate Chicken: Even a short marination time improves flavor and texture.
Control Spice Levels: Adjust green chilies and red chili powder to suit your taste.
Use Fresh Ingredients: Fresh spinach and spices enhance the flavor of the curry.
Cream or Yogurt: Add this after turning off the heat to prevent curdling.
Simmer for Depth: Let the curry simmer after adding the spinach purée for a well-rounded flavor.