Palak Chicken / Turkey
(Palak Gosht, Spinach Chicken, Murgh Sagwala, Chicken Sagwala, Murgh Palak)
Recipe For Palak Chicken
Ingredients
Batch -1
- Chicken Breast / Turkey Breast - 1 lbs (cut into desired pieces)
- Coriander powder - 1 tsp
- Garam masala - 1 tbsp
- Roasted Cumin Powder -1 tsp
- Salt - as needed
- Yogurt - 4 tbsp
- Ginger Garlic Green Chilly paste - 1 tbsp
Batch -2
- Fresh Spinach (Palak) - 1/2 packet
- Green Chilly - 2
- Salt - 1/2 tbsp
Batch -3
- Big Onion -1 (finely chopped)
- Tomato -1 (finely chopped)
- Nutmeg Powder - 1/4 tsp
- Oil/Butter- 2 tbsp
Method
- Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
- Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
- Heat oil/butter in a deep vessel and saute onions until golden grown.
- Add the tomatoes and saute until it comes as a gravy.
- Now add the Batch-1 marinated chicken into the pan and little water.
- Let it boil until chicken is cooked.
- Now grind the cooked spinach in the blender by adding little water to get a paste.
- Add the spinach paste and nutmeg powder into the chicken pan.
- Let it cook fo 5 more minutes.
- Now garnish with fresh coriander leaves. Palak chicken is ready to be served.
Serving Suggestion
- Serve the palak chicken with hot chapatti, parrota or any fried rice.
Tips
- You can also add tomato puree instead of diced tomatoes to have thick gravy.
- For extra richness, add a tbsp of butter and 2 tbsp of heavy cream to the gravy at the very end.
- Using the same recipe, you could also make mutton sagwala (palak mutton).
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