Palak Chicken (Spinach Chicken)

Palak chicken or Saagwala chicken is a very popular north Indian chicken gravy curry. It is prepared with chicken and spinach puree. It goes well with steamed rice or any Indian bread. Palak chicken curry is a good combination of iron and protein. Very little oil is required to prepare this tasty curry.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 5 to 6 servings

Ingredients:

1. Chicken: 1 kg
2. Spinach: 2 medium sized bunches
3. Tomato: 2 medium sized (pureed)
4. Oil: 2  teaspoon
5. Whole spices: 2 cardamom,1 inch cinnamon,3 cloves, 5 black pepper,1 teaspoon cumin seeds
6. Onion: 2 medium sized (sliced)
7. Green chillies: 5 to 6 (according to taste)
8. Curry leaves: 6 to 8 leaves
9. Ginger: ½ inch (finely chopped)
10. Garlic: 6 to 8 cloves(finely chopped)
11. Ginger garlic paste: 1 teaspoon
12. Coriander powder: 1 teaspoon
13. Roasted cumin powder: 1 teaspoon
14. Garam masala powder: ½ teaspoon
15. Dried fenugreek leaves: few crushed
16. Salt: 1 teaspoon (according to taste)
17. Coriander leaves: a small bunch (finely chopped)
18. Lemon juice: 1 teaspoon (optional)

Procedure:

1. Clean chicken and cut into medium sized pieces.
2. Heat 1/2  teaspoon of oil in a pan and add cleaned chicken and allow to cook on high flame for all the water evaporates and to remove raw smell from chicken. It may take 5 to 7 minutes. Keep aside.
3. Wash spinach in water 2 to 3 times and strain.
4. Boil ½ cup of water in a pan and add washed spinach and allow to cook for about 4 to 5 minutes. Switch off the flame and allow to cool for 2 minutes. Blend spinach to prepare puree and keep aside.
   

   
5. Prepare tomato puree and keep ready.
6. Heat 2 teaspoon of oil in a separate pan and add whole spices. Let cumin to crackle.
7. Add sliced onion, curry leaves, chopped ginger,garlic and chopped green chilli.
8. Fry for 2 to 3 minutes till onions are little soft and pink.
9. Add  ginger garlic paste and fry for a minute.
10. Add tomato puree and allow to cook till oil separates.
    

    
11. Add chicken ,1 teaspoon salt and 1 cup of water and mix. Bring to a boil.
12. Cover the pan and allow to cook for 10 to 12 minutes on slow flame till chicken is cooked.
13. Add spinach puree,coriander powder,roasted cumin powder,garam masala powder and mix well. Allow to cook for 5 minutes.Adjust the seasoning.
14. Add crushed dried fenugreek leaves and lemon juice and mix. Switch off the flame.
15. Transfer the curry to a serving bowl. Garnish with some fresh cream.
16. Serve Palak chicken along with steamed rice, lemon and salad.

Note:

1. Do not cover the pan after adding spinach puree as it will spoil the color of spinach.
2. We are not using any turmeric and red chilli powder for this curry as these spices will change color of spinach.
3. You can use black pepper powder for additional spice.