Palak chicken with purti mustard oil

Palak Chicken

Prep Time: 15 minutes
Cook Time: 35 minutes

Total Time: 50 minutes
Servings: 8

Introduction:

Palak Chicken, a delightful Indian dish, is a harmonious blend of tender chicken simmered in a rich, velvety spinach gravy. This culinary masterpiece is a testament to the rich culinary heritage of India, where diverse flavors and textures converge to create gastronomic wonders.

Ingredients:

•  1 kg boneless, skinless chicken, cut into pieces

•  1 bunch fresh spinach

•  1 large onion, chopped

•  4 cloves garlic, minced

•  1-inch piece ginger, grated

•  2 green chilies, slit

•  1 teaspoon garam masala powder

•  1 teaspoon cumin powder

•  1 teaspoon coriander powder

•  1/2 teaspoon turmeric powder

•  1/2 teaspoon red chili powder

•  1 tablespoon Purti Kachighani Mustard Oil

•  Salt to taste

•  1 cup water

•  1 tablespoon lemon juice

•  Fresh coriander leaves for garnish

 

 

Instructions:

Step 1 : Marinate the Chicken In a bowl, combine the chicken pieces with garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes.

 

Step 2 : Prepare the Spinach Puree Blanch the spinach in boiling water for a few minutes, then drain and puree it in a blender with a little water to form a smooth paste.

 

Step 3 : Sauté the Onions and Spices Heat the Purti Kachighani Mustard Oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and grated ginger, and cook for ¹ a few more minutes until fragrant.

 

Step 4 : Cook the Chicken Add the marinated chicken pieces to the pot and cook until they are browned on all sides.

 

Step 5 : Add the Spices and Spinach Puree Add the garam masala, cumin powder, coriander powder, turmeric powder, and red chili powder to the pot. Stir well and cook for a few minutes until the spices are fragrant. Add the spinach puree and mix well.

Step 6 : Simmer and Serve Add 1 cup of water and bring the mixture to a boil. Reduce heat, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened. Add lemon juice and adjust salt to taste. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.