Palak Chicken
Indulge in the hearty and flavorful goodness of **Palak Chicken**, a classic Indian recipe that combines tender boneless chicken with the wholesome richness of spinach. This vibrant dish is a perfect harmony of aromatic spices like cumin, garam masala, and coriander, beautifully complemented by a luscious spinach puree and a creamy finish. Infused with the earthy undertones of turmeric and the subtle heat of green chilies, Palak Chicken is both nutritious and irresistibly delicious. Ready in just under an hour, this one-pot wonder is ideal for weeknight dinners or special gatherings. Serve it alongside buttery naan, fluffy basmati rice, or soft rotis for a restaurant-style experience right at home. Perfect for lovers of Indian cuisine, this dish is a flavorful way to enjoy a protein-packed, nutrient-rich meal!
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Recipe Information
Ingredients
- 500 g boneless chicken
- 250 g fresh spinach
- 1 large onion
- 2 medium tomato
- 1 tbsp ginger-garlic paste
- 2 to taste green chili
- 100 g yogurt
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 1 tsp red chili powder
- 1.5 tsp coriander powder
- 1 tsp garam masala
- 1 to taste salt
- 2 tbsp oil
- 2 tbsp heavy cream
Instructions
Wash the spinach leaves thoroughly to remove any dirt or grit. Blanch them in boiling water for 2 minutes, then transfer them to a bowl of ice water. Drain and blend to a smooth puree.
Cut the boneless chicken into bite-sized cubes. Set aside.
Finely chop the onion and tomatoes. Slit the green chilies lengthwise.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add chopped onions and sauté until they become golden brown.
Stir in the ginger-garlic paste and green chilies, sautéing for about 1 minute until the raw smell disappears.
Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes turn soft and the oil starts to separate.
Mix in the yogurt and cook for another 2 minutes, stirring continuously to avoid curdling.
Add the chicken pieces and salt. Cook until the chicken is no longer pink and is about halfway cooked (about 10 minutes).
Pour in the spinach puree and mix well. Let it simmer for about 15 minutes on low heat, allowing the chicken to absorb the flavors.
Finish by adding garam masala and mixing well. Cook for another 5 minutes until the chicken is fully cooked and the gravy thickens.
Stir in the heavy cream and remove from heat. Garnish with a dollop of cream if desired.
Serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 651 mg | 14% | |
*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.
