Palak Chicken (Chicken Spinach Curry)
This Indian Palak Chicken is delicious and flavorsome! Serve it over steamed rice or with Indian flatbreads like Roti, Chapati, Naan or Plain Parathas.
Ingredients
- 1.1 pounds Boneless Chicken ((1 to 1½ inch cubes, ½ Kg or 1.7 lbs, ¾ kg bone-in chicken))
- 1 tablespoon lemon juice
- ¼ to ⅓ teaspoon black pepper ((crushed/powder))
- ¼ to ⅓ teaspoon Kashmiri red chilli powder ((leave out for kids))
- ¼ teaspoon salt
- 8 to 9 ounces Baby Spinach ((250 grams fresh palak, 7 to 8 cups))
- 2 to 4 green chilies ((slit, Indian/ Thai/ Serrano chili peppers, read notes))
- 16 to 20 cashews ((or ¼ cup heavy whipping cream))
- 2 tablespoons oil ((divided, or 1 tbsp oil & 1 tbsp ghee))
- ¾ to 1 cup onions ((very fine chopped, 1 medium onion))
- ¾ to 1 cup tomatoes ((deseeded & fine chopped, peeled if required))
- 2 teaspoons ginger garlic paste ((1 teaspoon each))
- ½ to ¾ teaspoon garam masala ((adjust to taste))
- 1 tablespoon kasuri methi ((dried fenugreek leaves))
- ¾ to 1 teaspoon salt ((adjust to taste))
- 1 to 2 tablespoons whipping cream (or any cream to garnish)
- 1 small Indian bay leaf
- ½ teaspoon cumin seeds
- 3 green cardamoms
- 3 to 4 cloves
- 1 inch cinnamon piece
- 1 black cardamom ((masala elaichi))
Directions
- 1
Add chicken to a large mixing bowl. Sprinkle ¼ teaspoon salt, black pepper, red chilli powder and lemon juice. Mix and set aside until we need it.
- 2
Add the rest of the oil (along with ghee if using) to a hot pan. Add all the whole spices and let them sizzle. Stir in the chopped onions and saute until light brown & really soft.
- 3
This is not a part of the recipe but if you love authentic Indian flavors, make a nice tadka and pour it over the dish. Heat 1 tablespoon ghee on a medium heat. Add 2 to 3 sliced garlic cloves and 2 dried red chillies. Fry on a low heat for a minute, until garlic turns light golden. Add ¼ teaspoon hing (optional). Turn off and pour it over palak chicken.