Palak chicken is tender pieces of boneless chicken breast and spinach leaves simmered in an onion-tomato gravy made creamy with cashews. The best of North Indian chicken recipes and a foodie’s dream come true!
Make the ginger garlic paste. If using store-bought paste, skip this step. Otherwise, take equal quantities of ginger and garlic in a small blender, add a little water and grind to a thick paste. Use as required.
Wash and chop the spinach.
Cut the chicken breast into small pieces.
Slice the onion and chop tomato.
Make a paste of the cashews.
Cooking (30 minutes)
Heat oil in a pan and add the whole spices. When they change colour, add onions and fry until they caramelize and turn reddish brown.
Add the ginger-garlic paste, cashew paste and saute for 5 minutes.
Add the chopped tomato, powdered spices and salt. Saute for 5 minutes on low to medium heat or until the masala is thick and shiny. Add water as required to keep the masala from burning.
Add the chicken pieces and cook until almost tender. Add water as required.
Add the chopped spinach leaves and cook. Serve palak chicken with Indian bread or rice.
The gravy in palak chicken is supposed to be thick. Spinach releases a lot of water, so if you find the gravy getting watery after you’ve added it, just cook on high heat until most of the liquid gets absorbed.
Spinach is quite salty on its own, so be careful while adding salt. You might not need to put in as much as you do in other dishes.
You can adjust the red chilli powder too according to your taste. If one teaspoon is too much, reduce the quantity to half.
If you don’t have the whole spices required for this recipe, you can substitute with powdered garam masala. It is available easily in Indian stores and the international aisles of most supermarkets.