Palak Chicken

(Chicken and Spinach Curry)

35 min

Prep (min)

4 Katoris

🌿

Non-Vegetarian

Nutrient Information — per 1 serving

148 Kcal

Energy (kcal)

Protein

4.9g

Carbohydrate

10.1g

Total Fats

Amount per diet plan: 3/4 Katori at one time

Ingredients

250g Chicken with Bones (5 Medium Sized Pieces)

1/2 Kg Spinach, Clean and Roughly Chopped

1 Large, Finely Chopped Onion

2 cm Ginger, Crushed

4 Small Garlic Cloves, Crushed

2 Green Chillies, Sliced (Optional)

4 Tsp Mustard Oil

2 Cups Water

1/4 Tsp Turmeric Powder

1/2 Tsp Coriander Powder

1/2 Tsp Garam Masala (Freshly Prepared)

4 Pods Green Cardamom

6 Cloves

8 Peppercorns

Use Minimal Amount of Salt

Method of Preparation

Clean the chicken pieces thoroughly.

Wash the spinach thoroughly and chop it.

Peel the onion, ginger and garlic and wash them along with green chillies. Crush the ginger and garlic.

Heat oil in a shallow pan/ karahi, add green cardamom, cloves, and peppercorns. Then add onion, green chillies, ginger, and garlic.

Sauté for a few minutes until onions start turning golden brown.

Add the chicken pieces and fry for 3-4 minutes on medium heat; mix turmeric and coriander powder. Sprinkle water to avoid the mixture sticking to the karahi.

Add chopped spinach and stir fry for 5-6 minutes. Now, add water and salt, bring it to a boil. Mix the gravy well and cover. Cook on low flame for 20 minutes in a covered pan/ karahi.

Remove the lid and add freshly ground garam masala, stir well. Cook on low flame for 5-7 minutes.

Serve hot with multigrain roti/rice.