Rohit Komal kamle
| 1 minute to read
palak chicken curry
- 350 grams Chicken breasts , cut into pieces 1/2 teaspoon Black pepper powder 1 teaspoon Red Chilli powder 1 teaspoon Lemon juice 1 teaspoon Green Chilli Paste Salt , to taste 300 grams Spinach , roughly chopped 2 Onion , sliced 2 teaspoon Ginger Garlic Paste 3 teaspoon Sunflower Oil 1 teaspoon Ajwain (Carom seeds) 2 Cardamom Powder (Elaichi) 5 Cloves (Laung) 1/2 teaspoon Red Chilli powder , 1 teaspoon Lemon juice 1/4 teaspoon Chaat Masala Powder 2 teaspoon Fresh cream , to garnish Salt , to taste
To begin making the Palak Chicken recipe, firstly clean, wash the chicken breast and cut into small to medium sized pieces. Take a medium bowl and add chicken pieces, 1 teaspoon oil, lemon juice, green chilli paste, salt, pepper, and red chilli powder. Mix everything properly, cover and refrigerate for 20 minutes or overnight. Into a pressure cooker, add the chopped spinach leaves, along with 2 tablespoons water and pressure cook for 1 whistle and turn off the heat. Release the pressure immediately by running it under cold water. Open the cooker and allow the spinach to cool. Once the spinach cools, place it in a mixer grinder and make a puree. Keep the palak aside. Heat a heavy bottomed pan with oil, add shahi jeera, cloves and saute it for about 10 seconds. Add onions and cook till they become soft and translucent. Once they are soft add the ginger garlic paste and let it cook for about 2 to 3 minutes so that the raw smell of the paste goes away. After 2 to 3 minutes, add in the tomatoes and the marinated chicken with masala. Let it cook for about a minute or two. Next, add cardamom powder, red chilli powder and salt to taste. Give it a mix, cover the pan and allow the chicken to cook completely. Finally, pour the spinach puree, mix everything well and let the Palak Chicken simmer for 4 to 5 minutes until the gravy chickens.