Saag Chicken Aka Palak Chicken:

 Saag Chicken Aka Palak Chicken:

Marinate 500 gms of chicken with:

 📌1 tablespoon Salt

📌1/2 Cup yogurt

📌1/2 tsp turmeric

📌1 tbsp red chilli powder

📌2 tablespoons coriander powder

📌1 tablespoon Cumin powder 

 📌1 tsp black pepper

  📌1 tsp Garam masala 

Spinach puree

📌2 bunch Palak (Spinach) 

📌Water - As Needed

📌1 teaspoon Sugar 

📌1 teaspoon Vinegar 

Method:

1️⃣Marinate the chicken using all the ingredients for the marination. Allow it to marinate for 15 minutes at least. You can prepare the gravy in the meantime.

2️⃣Bring a pot of water to a boil. Add the sugar and vinegar. Blanch the spinach for 2 minutes.

3️⃣Remove the spinach into a bowl of ice cold water. This cools it down and stops the cooking process, thereby retaining the bright green colour.

4️⃣Grind it into a smooth paste without adding any water.

5️⃣Heat oil in a pan. 

6️⃣Heat 2 tbsp of oil
Temper the oil with bay leaf and 1/2 teaspoon Cumin seeds.
7️⃣Add 3 onion chopped
8️⃣Fry till it starts to turn brown.

9️⃣Add the marinated chicken.cook for 5 minutes on high flame.lower the flame to medium close with a lid and cook for 10 minutes.

1️⃣0️⃣   Add the saag paste

Keep cooking for 20-30 minutes till it’s completely cooked.Add water to adjust consistency

Simmer for 5 minutes.

•   Garnish with cream,garam masala(optional)

Cooking Tips:
1️⃣Cooling down the spinach immediately after boiling retains the bright green colour and prevents it from overcooking.

2️⃣Sauteing the Spinach puree on high heat till the moisture evaporates imparts a good flavour to the gravy.

3️⃣Adjust the consistency using hot water, if you want a thinner consistency. You can do this after adding all the Spinach paste.