We have palak atleast once a week as a part of our meal. Palak chicken was the dish suggested by husband,whereupon I googled this recipe & tried last sunday.I and was completely bowled over how the Palak simply blends with the spices and makes the Chicken so flavourful. While I am sure it would taste great if eaten with rice, it tasted simply fantastic with hot plain parathas & basmati rice.
Ingredients:
Onion - 1 cup (chopped)
Coriander powder - 2 tsp.
Bay leaves - 2
Oil
Salt - as required
Red chilli powder - 1-2 tsp
Kasoori methi - 1 pinch
Chicken Marination
Chicken - 250 gms (cut into longitudinal stripes)
Ginger garlic paste - 1 1/2 tsp.
Yogurt - 2 tbsp
1 tsp turmeric
Chili powder - 1/2 tsp.
Salt - 2 pinch
Green Paste in mixie
Spinach - 1 bunch
Green chilies - 2
Ginger - 1 inch
Garlic - 4-5 cloves
Tomato - 1
Coriander leaves - 1 small bunch
Garam masala powder to grind (hyderabadi)
Cinnamon - 1 inch
Green cardamom - 2
Black cardamom - 1 (small)
Nutmeg powder - 1 pinch
Star anise - 1
Fennel ( badishep) - 1 tsp
Cloves - 2
For garnishing (optional)
1 tbsp fresh cream or unsalted butter
Method:
1.Wash chicken drain & cut into longitudinal stripes of 1 inch.
2.Marinate the chicken with the ingredients in marination & keep in fridge for atleast 1 hr.
3.Next grind garam masala powder .Meanwhile blanch the spinach and puree them with ingredients of green paste in mixie.
4.Heat oil in a kadai ,add bay leaves,Add onions and fry till they turn golden color.Add the red chilli powder,coriander powder & mix well
6 . Cover with lid & Cook till the chicken becomes tender.
7.Open lid & check if chicken is tender.Once the chicken is tender, add the spinach and coriander leaves puree and cook for 2-4 minutes.
8. Add the cream and remove from heat.
9. Serve with naan or roti / rice,
Tip
1To maintain green colour of palak add palak paste only when the chicken is almost cooked
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