A few days ago, I shared the recipe for Chicken Hara Masala. https://culturekurry.com/wp-admin/post.php?post=670&action=edit
Let me present another similar recipe which is richer and smoother in texture and that is – Paalak Chicken.
This recipe is perfect for those who are serious about their fitness journey. It harnesses the incredible benefits of Popeye’s spinach, bursting with nutrients, and combines it with the abundant protein from tender chicken. Together, they create a dish that fuels your body and gives you the stamina you need for an intense gym session.
Inspired by the traditional dish palak paneer, I’ve added my unique twist to this recipe, ensuring that you can whip up a mouthwatering, restaurant-quality meal in less than an hour. Imagine the vibrant green of the spinach, sautéed with aromatic spices and succulent pieces of chicken, all coming together in a harmonious blend of flavours.
So, the next time you find yourself yearning for a special chicken dish that tantalizes the taste buds, look no further! Try this recipe, and I guarantee you’ll want to recreate it for your friends and family as well; they’ll be asking for seconds!
Prep time – 30 mins
Cook time – 30 mins
Total time – 60 mins
Ingredients :
Chicken ( boneless – cut into small size pieces ) – 500 gms
Spinach – 450 gm
Fenugreek leaves – ½ bunch
Ginger garlic paste – 1 tbsp
Lemon juice – 1 tbsp
Green chillies – 5 gm
Turmeric powder – 1 teaspoon
Chilli powder – 1 tbsp
Coriander leaves – few sprigs
Onion – 1 ( big size)
Tomato – 1
Butter – 1 tbsp
Oil – 30 ml
Salt – to taste
Method :
1 ) Wash the Chicken and set aside.
2 ) Cut the onion and tomato & grind them to a paste.
3 ) Marinate the Chicken with little oil, ginger garlic paste, turmeric, lime juice & set it aside for
20 minutes.
4 ) Wash and trim the spinach and fenugreek leaves and blanch them in hot water for 5 mins.
Set aside and let it cool. Drain the water and grind the spinach and fenugreek to paste. ( You
can add them directly to the process without grinding them prior, but mashing them during cooking
doesn’t give an even consistency)
5 ) Heat oil and fry the marinated chicken till golden brown and set aside.
6 ) Once done, saute the onion, tomato paste and green chillies till the oil starts oozing out. Now add the spinach and fenugreek paste and a little water to check on the consistency.
7 ) Add the Chicken, salt and butter. Mix well. Cover with lid and cook on slow flame for
approximately 25 minutes.
8 ) Check whether the chicken is cooked. Remove from flame and garnish with chopped
coriander leaves and a bit of finely chopped tomato and Kasuri Methi for an aromatic and colourful effect.
