Chicken Palak
Dive into the rich and wholesome flavors of Chicken Palak, a classic Indian dish combining tender chicken pieces with a creamy, spiced spinach gravy. This comforting recipe features fresh, blanched spinach blended into a vibrant green puree, infused with aromatic spices like cumin, garam masala, and coriander. Succulent chicken is simmered to perfection, soaking up the rich flavors of sautéed onions, juicy tomatoes, and a hint of yogurt for a velvety texture. With its balance of nutrition and flavor, Chicken Palak is the perfect choice for a weeknight dinner or an impressive meal for guests. Serve it with warm naan, roti, or steamed rice to savor every drop of this flavorful, one-pan delight!
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Recipe Information
Ingredients
- 500 grams Chicken (boneless or bone-in)
- 300 grams Fresh spinach leaves
- 1 large Onion
- 2 medium Tomato
- 2 teaspoons Ginger-garlic paste
- 2 small Green chilies
- 2 tablespoons Yogurt
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoons Garam masala
- 1 teaspoons Cumin seeds
- 2 tablespoons Oil or ghee
- 1 to taste Salt
- 100 milliliters Water
Instructions
Wash and blanch the spinach leaves in boiling water for 2-3 minutes, then transfer to ice water to retain the green color. Puree the spinach in a blender and set aside.
Heat oil or ghee in a large pan over medium heat. Add cumin seeds and allow them to splutter.
Add finely chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
Add chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and let the spices cook for about 1-2 minutes.
Add the chicken pieces and cook for 5-8 minutes, stirring occasionally, until the chicken is no longer pink.
Lower the heat and add the yogurt. Stir gently to combine and cook for another 2-3 minutes.
Pour in the spinach puree and mix well with the chicken. Add water to adjust the consistency of the gravy.
Cover the pan and let the dish simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
Sprinkle garam masala over the dish and stir well. Cook for another 2 minutes.
Serve hot with naan, roti, or steamed rice. Enjoy your flavorful Chicken Palak!
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 34.3 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 567 mg | 44% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4075 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
