PALAK CHICKEN

A variety of spinach with full of nutrients.There are many recipes with palak like palak paneer, palak parathas, palak kofta palak burji,aloo palak etc.Today i am sharing palak chicken,  very very tasty one and healthy too..

INGREDIENTS:

CHICKEN	250 GMS
PALAK	½ BUNCH
CORIANDER LEAVES	A HAND FUL
ONION	1 FINELY CHOPPED
CORIANDER PWD	1 TSP
TOMATOES	1  FINELY CHOPPED
BAY LEAVES	1 NO
FENNEL SEEDS	½ TSP
RED CHILLIES	1 NO
KASOORI METHI	1 TSP
OIL	1 TBLSP

TO MARINATE THE CHICKEN:

YOGHURT	2 TBLSP
GINGER- GARLIC PASTE	1 TSP
RED CHILLY PWD	1 TSP
SALT	AS PER TASTE

TO GRIND

GARLIC	3 NOS
GREEN CHILLIES	3 NOS
CARDAMOM	3 NOS
CLOVES	4 NOS
CINNAMON	1 “
GINGER	1”

PREPARTION:

• Clean the chicken ,marinate the chicken with yoghurt, ginger- garlic paste redchilli pwd, and salt

• Grind all the ingredients given in grind.

• Boil the palak in 1/2 cup water for 2 -3 minutes and switch off the flame and when it gets cooled down,drain the excess water and only take the palak , grind it with coriander leaves and make a smooth paste of it ( we can add the excess water of palak in chicken )

METHOD:

• Heat oil in a kadai, add the bayleaf, fennel seeds, and red chillies  saute it for a second
• Add the finely chopped onion and saute until its light brown

• Add the grounded paste and saute till its raw smell goes

• Add the marinated chicken pieces , finely chopped tomatoes, coriander pwd , kasoori methi ( u can add tomatoes before adding chicken and allow it to become mushy). But i added it together with chicken.

 

• Mix well and add the excess water of palak.If u want can add more water .( altogether 1/4- 1/2 cup of water is only req )
• After 4- 5 mintues chk the chicken pieces became tender .Then add the grounded palak and saute well. 

• Allow it to cook for 4-5 minutes again.

• You can add little fresh cream on the palak chicken and remove from flame.
• The curry must have a thick consistency.