PALAK CHICKEN CURRY | SPINACH CHICKEN RECIPE |SAAG WALA CHICKEN |

Palak Chicken Curry | Spinach Chicken Recipe
Saag Wala Chicken | Palak Chicken Recipe I
Chicken Saagwala | Palak Chicken | Chicken
Recipe | How To Make Palak Chicken | Spinach
Chicken Curry I Chicken Curry Recipe
Ingredients for Palak Chicken Curry
Chicken - 500 gms (curry cut with bones)
Spinach sliced- 3 cups ( 200-220 gms)
Tempering:
Green Cardamoms-4
Cloves-4
Cinnamon-1
Black Peppercorns-15
Cumin Seeds-1/2 tsp
Spice Powders:
Turmeric Powder-1/2 tsp
Red Chilli Powder-1 tsp
Kashmiri Chilli Powder-1 tsp
Coriander Powder-1tsp
Cumin Powder-1/2 tsp
Salt-1 tsp
Garam Masala powder-1/2 tsp
Other Ingredients:
Crushed Ginger-1 tsp
Crushed Garlic- 1 tbsp
Green chilli, crushed- 1 tbsp
Fried Onions (lightly crushed) - 5-6 tbsp-(150gms sliced onions)
Whisked curd/yogurt-100 ml (4-5 tbsp)
Oil-3 tbsp
Preparation:
Slice the onions and fry in oil till golden
Remove and when cooled, roughly crush it with your hand.
Now peel and crush the Ginger & Garlic in
mortar & pestle.
Also cut and crush 1 or 2 green chillies.
Wash, pat dry and slice the spinach leaves.
Process:
Heat oil and add the whole Garam masalas.
Also add the cumin seeds and when it splutters
give a stir.
Now add the crushed ginger, garlic & green
chillies.
Give a mix and fry on medium heat for 1 min.
Now add the chicken pieces and fry on medium
heat for 3-4 mins till browned
Now add all the spice powders (other than
garam masala powder) & salt and mix & fry the
chicken pieces on medium heat for 2-3 mins till
oil separates
Now switch off heat and add the whisked curd/plain yogurt and the crushed fried onion and give
a mix.
Switch on heat and cook on low heat for
another 3-4 mins till oil separates
Now add the sliced spinach and cover & cook
on low heat for 2 mins for the spinach to soften.
Remove lid, give a mix and cover and cook on
low heat for 10 mins.
Now remove lid and add the garam masala
powder. Give a mix and simmer on low heat for
another 5 mins.
You can add around 50 ml water if you want Gravy.