Chicken Palak Makhani Recipe
Chicken palak makhani recipe – Palak, spinach, or saag is a popular ingredient that is used across the world due to its high nutritional benefits. Saag wala chicken or palak chicken is a Punjabi-Indian recipe that can be the perfect addition to your dining table. It tastes so delicious that even picky eaters like children will not be able to resist this dish. Moreover, it is also packed with nutrition that is very good for children and adults.
Palak Murgh is popular across India, Pakistan and Bangladesh, mainly due to how delicious and easy the recipe is. Unlike meat, which takes a while to cook, palak takes very less time to cook and the recipe can be made in five minutes. It goes well with steamed rice or hot chapatis. Even if you know someone who hates spinach, have them try this recipe and see them fall in love with it. Moreover, if you want to relish this recipe more, you can marinate the chicken longer so the spices perfectly blend in with the chicken.
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Chicken....................... 1 kg
Spinach....................... 1 & 1/2 kg, blanched
Fenugreek Leaves...... 250 grams
Green Chilies.............. 10, finely chopped
Fresh Cream............... 1 cup
Butter.......................... 100 grams
Yogurt......................... 375 grams
Ginger Garlic Paste.... 2 tablespoons
Oil............................... 2 tablespoons
Murghi Masala............ 1 packet (50 grams)
How to make Chicken Palak Makhani Recipe
METHOD:
- Heat the oil and butter in a pot until butter melts, take care not to overheat or the butter can burn.
- Fry the ginger garlic paste until fragrant.
- Add the chicken and fry on high heat. Beat the yogurt smooth and mix in Murghi Masala.
- Pour the yogurt over the chicken and continue to fry on medium heat for a few minutes.
- Add the fenugreek leaves and stir until the leaves wilt.
- Turn the heat up high, add the blanched spinach. When the excess water has evaporated, spoon in the cream and toss the green chilies on top.
- Simmer for 10 minutes and serve with freshly baked naan.
Additional Note: Wash and stem the leaves of the spinach. Bring a pot of salted water to the boil. Dip the leaves in boiling water for 30 seconds, then plunge into cold water. Drain and keep aside.
Posted By:
Mary Smith, karachi