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.
Sunrise tip: Pureeing the blanched spinach leaves with very little water ensures a thick, creamy gravy without having to add any cream or thickeners.
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.
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.
Time: 8 minutes
Add the sliced onions to the pan and saute until lightly browned and translucent.
Time: 10 minutes
Add the marinated chicken pieces to the pan and toss until they start to brown.
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.
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.
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.
Transfer the Palak Chicken to a serving dish. Drizzle with fresh cream and serve hot with steamed basmati rice.
Side Dish: Steamed basmati rice, naan, chapatis