Indian
Gluten-free
Spinach
Intermediate
For 4 people

Luscious Palak Chicken: Tender Chicken in a Velvety Spinach Gravy


Palak Chicken is a flavourful Indian curry where succulent chicken pieces are cooked in a smooth spinach gravy. The chicken is first marinated in a blend of ginger, garlic, green chillies, and lemon juice which infuses it with bright, zesty flavours. It's then simmered with aromatic whole spices and a luscious spinach puree until the chicken is melt-in-the-mouth tender. A pat of butter and a sprinkle of garam masala add the finishing touches to this creamy, nutritious curry.

Ingredients

  • Boneless chicken pieces

    500 g
  • Garlic paste

    1 tbsp
  • Ginger paste

    1 tbsp
  • Green chilli paste

    1 tsp
  • Lemon juice

    2 tbsp
  • Sunrise Refined Oil

    2 tbsp
  • Green cardamom

    3
  • Cinnamon

    1 inch piece
  • Cloves

    4
  • Onions (sliced)

    2 medium
  • Sunrise Haldi Powder

    1/2 tsp
  • Sunrise Lal Mirch Powder

    1 tsp
  • Salt

    to taste
  • Sugar

    1/2 tsp
  • Spinach leaves (pureed)

    2 cups
  • Sunrise Kasuri Methi

    1 tbsp
  • Butter

    1 tbsp
  • Sunrise Garam Masala

    1/2 tsp
  • Fresh cream

    2 tbsp

Sunrise tip: Pureeing the blanched spinach leaves with very little water ensures a thick, creamy gravy without having to add any cream or thickeners.

 

Steps

Step 1: Marinate the chicken

Time: 10 minutes

In a large bowl, mix the chicken pieces with garlic paste, ginger paste, green chilli paste, and lemon juice until well coated. Cover and set aside to marinate while you prepare the other ingredients.

 

Step 2: Saute the whole spices

Time: 5 minutes

Heat the oil in a large pan or kadhai. Once hot, add the cinnamon, cardamom and cloves. Saute for a few seconds until fragrant, being careful not to burn them.

 

Step 3: Cook the onions

Time: 8 minutes

Add the sliced onions to the pan and saute until lightly browned and translucent.

 

Step 4: Brown the chicken

Time: 10 minutes

Add the marinated chicken pieces to the pan and toss until they start to brown.

 

Step 5: Add powdered spices

Time: 2 minutes

Sprinkle in the Sunrise Haldi Powder, Sunrise Lal Mirch Powder, salt and sugar. Stir well to combine. Splash in 1/4 cup of water, cover and let the chicken cook for 5 minutes.

 

Step 6: Add spinach puree

Time: 10 minutes

Uncover the pan and pour in the pureed spinach, along with any remaining water used to blend it. Mix well, cover again and simmer for 8-10 minutes until the chicken is cooked through.

 

Step 7: Finishing touches

Time: 5 minutes

Remove the lid and add the Sunrise Kasuri Methi and butter. Mix until the butter melts and coats the chicken. Sprinkle in the Sunrise Garam Masala and stir. Adjust salt if needed. Turn off the heat.

 

Step 8: Garnish and serve

Transfer the Palak Chicken to a serving dish. Drizzle with fresh cream and serve hot with steamed basmati rice.

 

Goes Best With

  • Side Dish: Steamed basmati rice, naan, chapatis