Hello everyone! Palak chicken is a delicious and healthy dish that can be enjoyed with either chapatis, naans or rice. Rice being my favorite! And what’s even better is that today I am going to share with you a very simple, no frills recipe for this creamy delicious dish which is guaranteed to give you mind blowing results every time in no time!
Palak chicken or chicken cooked in a spinach gravy is seen as a glamourous dish in our Indian households. This is one of those dishes that are put out on the menu on special occasions when you have guests over. In this recipe, I had used boneless chicken breasts but that can be replaced with chicken on bone. The cooking time would increase a little but everything else remains exactly the same. If you are familiar with Indian cuisine, you must have probably had the vegetarian counterpart of this dish – Palak Paneer or Indian cottage cheese cooked in spinach gravy.
As I said earlier, this recipe is usually made for guests and therefore, every attempt is made to make it rich and creamy and fat-laden! But, that’s not my style and that’s not how I like it. My attempts are always directed towards making my food healthier while preserving the taste factor completely!
So, in this recipe, I use very simple easily available ingredients along with very little oil as usual! Also, in order to maintain and preserve maximum nutrients of spinach, I cook it just the way it should be cooked. Blanching the spinach in boiling water for about 10 minutes is what you need. No more than that! Just blend the spinach after blanching it and running it under cold water. The cold water stops the cooking process and prevents it from turning brownish green. Eventually, in the end, the pureed spinach is cooked with the chicken for about 10 minutes and that’s that!
So without further ado, lets get started with the recipe!
I hope you enjoyed this recipe. Please do try it and share your views with me!
Till next time…