Palak Chicken Curry Recipe/Spinach Chicken Curry Recipe/How to make Palak Chicken with step by step photos

Wishing all my Muslim friends  and readers a very Happy EID. Today in Priya’s virundhu it is a very delectable, common and a very famous North Indian dish – Palak Chicken Curry/Spinach Chicken Curry. This palak chicken curry is a beautiful blend of spinach with chicken, infused with all aromatic Indian spices. Try it out friends you will all love it. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes. Also check out other interesting and mouthwatering Paneer Recipes here, other North Indian Subjis here.

Here’s how to make Palak Chicken Curry/Spinach Chicken Curry with step  by step photos…

Ingredients

Chicken [Boneless]	500 gm
Onion	1 finely chopped
Tomato	2 finely chopped
Green chillies	2-3 slit lengthwise
Ginger & garlic paste	2 tsp
Fennel seeds	1 tsp
Cloves	2
Cinnamon sticks	1” piece
Bay leaves	1 or 2
Kasthoori methi[dry leaves]	1 tsp
Dry red chilli	1
Oil	1 tbsp
Salt	As needed

To Marinate Chicken 

Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Turmeric Powder	¼ tsp
Ginger & Garlic Paste	2 tsp
Yogurt	2 tbsp
Salt	As needed

  For Grinding

Spinach/Palak/Pasalai Keerai	1 big bunch
Coriander leaves/Kothamalli	1 small bunch

Preparation Time: 10-12 minutes                      Recipe Course: Main Course
Cooking Time: 30-35 minutes                             Recipe Cuisine: Indian
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

check out other interesting and mouthwatering Paneer Recipes here, other North Indian Subjis here.

Other Paneer recipes that might be of your interest…

PaneerButter Masala

Palak/SpinachPaneer

PaneerBhurji

KadaiPaneer

ChilliPaneer Dry

Mixed VegetablePaneer Curry

Paneer Kathi Roll -with Video

Kaju Paneer Curry/Cashew nut Paneer Masala - with Video

Paneer 65

Paneer Pulav - with fresh ground spices

Palak Chicken/Spinach Chicken

Paneer Biryani

Method

Wash the chicken thoroughly and cut them to cubes. Add the red chilli powder, turmeric powder, ginger & garlic paste, yogurt, salt  and marinate for about 30 - 45 minutes.

Remove stems and wash the spinach really well. Boil water in a deep sauce pan, add the spinach and salt to it. Let it boil for 2 minutes and switch off the stove.

Drain the water, cool it and blend it with coriander leaves in the mixer to fine paste. Keep it aside for later.

Heat oil in a kadai, add bay leaves, cloves, cinnamon sticks, fennel seeds, dry red chilli and saute until nice aroma fills the room.

Add the onions, green chillies and saute until saute until they turn golden brown.

Now add the ginger & garlic paste and fry till the raw smell vanishes.

Add the chopped tomatoes and saute for about 3-4 minutes or until they turn mushy.

Now add the marinated chicken and stir it in for another 3-4 minutes, after that add the coriander powder, kasthoori methi leaves and mix really well.

Add about ¼ cup of water, close the lid and cook the chicken until tender. Stir in between to avoid any burning and adjust the amount of water as well.

After the chicken is cooked and soft, add the spinach & coriander puree and cook for another 4 -5 in medium flame. Adjust the amount of salt at this point.

Tadaa !!!!!!! Palak Chicken Curry is ready, enjoy it hot with rotis or even with white rice.

Suggestions:

• You can add about 2 tbsp of cream to the chicken before switching off the stove.
• Adjust the amount of spice level[red chilli powder] according to your taste, but the above mentioned measurements will suite all age groups.

Thank you all for visiting my blog, please come back again for more yummy and delectable recipes.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Other Keerai Recipes that might be of your interest

Ragi Murungaikeerai Adai

Siru Keerai Kadaiyal

Arai Keerai Puli Kadaiyal

Paruppu Keerai Kadaiyal

Vendhaya Keerai Paruppu Kadaiyal

Red Ponnanganni Keerai Paasi Paruppu Kadaiyal

Mulai Keerai Poondu Masiyal

Paruppu Keerai Masiyal/Spinach Masiyal

Agathi Keerai Kootu

Ponnanganni Keerai Kootu

Manathakkalli Keerai Kootu

Arai Keerai Poriyal

Murungai Keerai Poriyal

Ponnanganni Keerai Poriyal

Keerai Thandu Poriyal

Red Ponnanganni Poriyal

Murungai Keerai Muttai Poriyal

Vallarai Keerai Poriyal

Karuvepilai Thuvaiyal

Murungaikeerai Thuvaiyal

Manathakkali Keerai Thuvaiyal

Vallarai Keerai Thuvaiyal

Karuvepilai Thokku

Thoodhuvalai Keerai Chutney

Gongura Chutney

Karuvepillai Podi

Murungai Keerai Podi

Murungai Keerai Thanni Saaru

Manathakkli Keerai Thanni Saaru

Murungai Keerai Soup

Siru Keerai Thandu Soup

Murungaikeerai Sambar

Mudakathan Keerai Kuzhambu

Thoodhuvalai Keerai Rasam

Mint/Pudina Rasam

Spinach Kofta Curry

Keerai Vadai

Keerai Vadai with Urad Dal

Dill Leaves Vadai

Karpooravalli Bajji

Spinach Pakoda

Paruppu Keerai Chapathi

Spinach Chapathi

Palak Chicken Curry

Palak Paneer

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Until then I am signing off…