Ingredients:
- For the Chicken Marinade:
- 500g chicken, boneless and cut into pieces
- 1 cup yogurt
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- For the Spinach Sauce:
- 2 cups fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit (adjust to taste)
- 1 tsp cumin seeds
- 1 tsp garam masala
- 2 tbsp oil or ghee
- Salt to taste
- Lemon juice (optional, for garnish)
Instructions:
- Marinate the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or longer for better flavor).
- Cook the Spinach:
- Blanch the spinach in boiling water for 2-3 minutes. Drain and immediately transfer to cold water to preserve the color. After cooling, blend it into a smooth puree.
- Prepare the Base:
- In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle. Then add the chopped onions and sauté until golden brown.
- Add the pureed tomatoes and green chilies. Cook until the oil separates from the mixture.
- Cook the Chicken:
- Add the marinated chicken to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.
- Combine with Spinach:
- Add the spinach puree to the chicken. Mix well and let it simmer for about 10-15 minutes. Adjust salt and add garam masala. Cook until the chicken is tender and fully cooked.
- Serve:
- Garnish with lemon juice if desired. Serve hot with rice or naan.
Enjoy your homemade Chicken Palak!
