Imagine a dish that transforms humble spinach and tender chicken into a symphony of flavors that will transport your taste buds straight to the vibrant streets of India! Chicken Saag Palak is not just a meal; it's an experience that combines the rich, creamy texture of spinach with perfectly spiced chicken, creating a culinary masterpiece that will have your family and friends begging for seconds. Get ready to unlock the secrets of this mouthwatering Indian classic that's about to become your new favorite comfort food!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 2 cups spinach (palak), chopped
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- Salt to taste
- 2 tablespoons oil
- 1/4 cup cream (optional)
Instructions
- Wash the chicken pieces thoroughly and pat them dry with paper towels. Season the chicken with salt and half of the garam masala powder, and set aside to marinate for 10 minutes.
- Blanch the spinach leaves in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain their bright green color. Drain and blend into a smooth puree, keeping aside.
- Heat oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter and release their aromatic fragrance.
- Add finely chopped onions and sauté until they turn golden brown and translucent, approximately 4-5 minutes.
- Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Pour in the tomato puree and cook until the oil starts separating from the masala, which typically takes about 5-6 minutes.
- Add the marinated chicken pieces and cook on high heat for 5-6 minutes, stirring occasionally to ensure even cooking.
- Mix in the spinach puree, remaining garam masala, chili powder, and salt. Reduce heat and let the chicken simmer in the spinach gravy for 10-12 minutes.
- Check the chicken for doneness by cutting a piece - it should be completely cooked through with no pink center.
- Optional: Stir in cream for a richer, more luxurious texture and finish. This will add a silky smoothness to the dish.
- Garnish with fresh cream or chopped coriander leaves. Serve hot with steamed rice or naan bread.
Tips
- Marination is Key: Allow the chicken to marinate for at least 10 minutes to ensure deep flavor penetration and tender meat.
- Spinach Technique: Blanching spinach in boiling water and immediately cooling it in ice water helps retain its bright green color and nutritional value.
- Spice Management: Toast your whole spices like cumin seeds briefly to release their maximum aromatic potential before adding other ingredients.
- Low and Slow: Simmer the chicken in the spinach gravy on low heat to ensure the meat is cooked thoroughly and absorbs all the delicious flavors.
- Cream Option: Adding cream at the end is optional but highly recommended for a luxurious, silky texture that elevates the entire dish.
- Serving Suggestion: Pair with steamed basmati rice or fresh naan bread to complete your authentic Indian dining experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 30g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 100mg
