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.

My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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