Palak chicken

Palak chicken 

Ingredients 

For marinate 

5 to 6 pieces of chicken thighs 

Half a piece of lemon extract 

1 tsp kashmiri chili powder 

Salt

1 tsp kasuri methi hand crushed 

For palak puree

100 grams of palak

A small buch of coriander leaves 

A small piece of green chili 

1 tsp sugar 

A little salt 

For curd masala 

3 tablespoon of curd

1/2 tsp jeera powder 

1 tsp chicken masala or garam masala 

1/2 tsp coriander powder 

Salt

1 tsp crushed peppercorns 

1 large onion

2 garlic pod

An inch of ginger 

1/2 tsp whole jeera

1/2 tsp coriander powder 

3 tablespoon ghee

A few boiled potatoes peeled, cut into halves

Method 

Marinate chicken,  using the Ingredients. 

Make a puree out of blanched palak.

Chop onion, garlic, ginger , cook 8n ghee with jeera tadka.

Mix masalas in the curd

The detailed recipe is shared with the pictures and description of adding the Ingredients. 

Step 1

First marinate the chicken pieces with  kasuri methi, red chili powder, salt and lemon extract.  Allow it to marinate for 30 minutes

Step 2

Blanch the Palak in hot water, add a tsp of sugar and little salt, a bunch of fresh coriander leaves and a small piece of green chili. Once done, make a puree, keep aside

Step 3

Thinly slice onion, garlic and ginger.

Step 4

Pour ghee add jeera and 1/2 tsp of coriander powder. Once jeera splutter add chopped onion,garlic and ginger. Saute till onion becomes little brownish.

Step 5

Step 6

Cook in slow flame.

Add Marinated chicken to the ghee onions. Add Palak, Add curd with masalas. 

Once the chicken turns into white, add pureed palak

Step 7

Mix well. Coat the chicken with Palak.Mix the Palak,  let it cook. You will notice it leaves the ghee.Add boiled potatoes. 

Step 8

Step 9

Let all the Ingredients slow cook and the Palak is completely cooked and there is no raw smell. Adjust salt. 

The curd masalas,  potatoes,  palak and chicken starts cooking,  tender and juicy.

The Palak chicken is ready to enjoy. 

Notes

Making Palak chicken takes time, effort and a few techniques to be followed.  I used chicken thighs for it.

.