Wednesday, 5 March 2014

Palak Chicken/ Chicken with a spinach sauce

Palak Chicken/ Spinach Chicken
Palak chicken

Cooking has become a matter of choice rather than habit today with  promotions for so many ready to eat meals, take away and home delivery options. Which is fine once in a while, but can become monotonous in the long run and unhealthy too. And maybe you already know that and that is why you are here. But I want to show you that cooking tasty meals doesn't always have to be lengthy all you need is a few tricks, so lets get started...turn on the kettle get your pots, pans and ingredients out  and set the timer if you like because this is such a quick and easy recipe.

Serves: 4

Chicken- 500 g
Ginger- garlic paste - 1 tbsp.
Chilly Powder- ½ tsp
Amchur/dry mango powder- ½ tsp
Garam Masala-  ½ tsp
Spinach 200 g
Small Onion 1 (Pureed)
Garlic, finely chopped- 5 cloves
Green chilly, finely chopped- 1
Cumin seeds- ½ tsp
Butter – 1 tbsp.
Cream- 1-2 tsp for garnish.
Oil- 2 tbsp. 

Salt to taste


Marinate chicken in  ½ tsp chilli powder, 1tsp salt, a tbsp. of ginger garlic paste, a tsp of oil 
and keep aside
Add spinach to a pan of boiling water, boil  till it goes mushy. Mean while, in a sauce pan, add a tsp of oil, add cumin seeds allow spluttering . Add the onion purée and sauté till all the water evaporates. Add a pinch of turmeric powder, chilly powder, dry mango powder, garam masala and salt to taste. Stir in the marinated chicken pieces and cook on medium to low heat, covered with a lid.

Drain the spinach, in a separate pan  add about 2 tbsp. of oil sauté garlic, green chilly and spinach to infuse the garlic flavor into the spinach. sauté for a few minutes. Blend the sautéed spinach to a fine paste or puree ( add water if required for desired consistency)  Add this to the Chicken, stir in butter, cook till chicken is tender and turn off the heat.

Garnish with cream and serve with Rice or Phulka!

Palak/ Spinach Chicken with Rice
Palak Chicken with Rice


1. Adding pureed onion, cuts down the chopping and cooking time. But you can use chopped onions.
2. For detailed steps, see Palak Paneer
3. Boiling spinach is essential as it would otherwise taste a little bitter.