होटल जैसे चटपटा पालक चिकन | Chicken saagwala | Palak Chicken recipe | Chef Ranveer Brar
PALAK CHICKEN ????Share to Whatsapp/Signal/Telegram -
This spicy chicken recipe reminds me of my Boston days. The spinach gravy is especially my favourite. If you are looking for a perfect Winter chicken recipe, do try this Saag chicken/ Palak chicken recipe.
Do try it this weekend and let me know in the comments how you liked it :)
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PALAK CHICKEN
Preparation time 10 minutes
Cooking time 25-30 minutes
Serving 2-4
Ingredients
For Blanching
1 litre water, पानी
1 tsp Sugar, चीनी
Salt to taste, नमक स्वादअनुसार
¼ tsp Baking soda, बेकिंग सोडा
2 medium bunch Spinach, पालक
½ cup Coriander leaves, धनिया पत्ता
2 Green chillies, हरी मिर्च
Ice chilled water, बर्फ का ठंडा पानी
For Marination
500 gms Chicken (Drumstick), चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउड
For Curd Mixture
½ cup Curd, beaten, दही
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 ½ tbsp Coriander powder, धनिया पाउडर
A pinch of cumin powder, जीरा पाउडर
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Palak Chicken
2-3 tbsp Ghee, घी
1 tbsp Oil, तेल
1 tsp Cumin seeds, जीरा
1 Mace, जावित्री
1 Green cardamom, हरी इलायची
2-4 Black peppercorns, काली मिर्च के दाने
2-3 Cloves, लॉन्ग
1 large Onion, chopped, प्याज
1 ½ Tomato, chopped, टमाटर
1 tsp Dry fenugreek leaves, कसूरी मेथी
Curd Mixture, दही का मिश्रण
Marinated Chicken, मैरिनेटेड चिकन
Prepared spinach paste, तैयार किया हुआ पालक का पेस्ट
½ cup Little water, पानी
For Rogan (Tadka)
1 tbsp Ghee, घी
2-3 Garlic cloves, chopped, लहसुन
¼ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
For Garnish
½ inch Ginger, julienned, अदरक
Black peppercorns, crushed, काली मिर्च
Coriander sprig, धनिया पत्ता
Process
For Blanching
In a deep sauce pot, Add water for boiling. Once it starts boiling, add sugar, salt to taste, baking soda, spinach, coriander leaves, green chilli, cook for 1 minute. Remove and dip it into ice cold water to stop further cooking. After cooling, strain the spinach and remove excess water.
Puree the blanched spinach with smooth consistency. Use a little amount of water if required.
Keep the puree aside for further use.
For Marination
In a bowl, add chicken (drumstick) , salt to taste, dry fenugreek leaves, degi red chilli powder.
Marinate everything well and keep it for 10-15 minutes.
For Curd Mixture
In a bowl, add curd, turmeric powder, degi red chilli powder, coriander powder, cumin powder and ginger garlic paste and mix it well. Keep aside for further use.
For Palak Chicken
In a heavy bottom pot, add ghee, oil once it's hot, add cumin seeds, mace, green cardamom, black peppercorns, cloves and let it splutter well.
Add onion and saute on medium flame until light brown in color.
Add tomatoes, dry fenugreek leaves and saute it for 2-3 minutes.
Add curd mixture and mix it well.
Add marinated chicken and sear it on medium flame. Add prepared spinach paste and mix it well.
Cook on medium flame for 15-20 minutes.
Add a little water and mix it well. Cover it with a lid and cook for 3 minutes.
Serve in a serving bowl garnish with prepared rogan, crushed black peppercorn, coriander sprig and served hot.
For Rogan (Tadka)
In a tadka pan, add heat ghee, add garlic and saute it well.
Add degi red chilli powder and mix it well.
Keep it aside for further use.
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