Palak Chicken (Chicken Saag Recipe)

Ingredients

• 1.1 lb Boneless Chicken (cut into 1 to 1½ inch cubes; or 1.7 lbs bone-in chicken)
• 1 tbsp lemon juice (for marinade)
• 0.25 tsp black pepper (crushed or powder; up to 1/3 tsp)
• 0.25 tsp Kashmiri red chilli powder (up to 1/3 tsp; leave out for kids)
• 0.25 tsp salt (for marinade)
• 8 oz Baby Spinach (fresh palak, about 7 to 8 cups, cleaned and rinsed)
• 2 green chilies (slit; Indian, Thai, or Serrano peppers; up to 4 depending on heat preference)
• 16 cashews (or 1/4 cup heavy whipping cream)
• 2 tbsp oil (divided; or 1 tbsp oil and 1 tbsp ghee)
• 0.75 cup onions (very fine chopped, about 1 medium onion)
• 0.75 cup tomatoes (deseeded and fine chopped, peeled if required)
• 2 tsp ginger garlic paste (1 tsp ginger and 1 tsp garlic)
• 0.5 tsp garam masala (up to 3/4 tsp; adjust to taste)
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 0.75 tsp salt (for the gravy; adjust to taste)
• 1 tbsp whipping cream (up to 2 tbsp for garnish)
• 1 Indian bay leaf (small)
• 0.5 tsp cumin seeds
• 3 green cardamoms
• 3 cloves (up to 4 cloves)
• 1 inch cinnamon piece
• 1 black cardamom (masala elaichi)

Steps

1. 1

   Add chicken to a large mixing bowl. Sprinkle 1/4 teaspoon salt, black pepper, red chilli powder and lemon juice. Mix well and set aside to marinate.

2. 2

   Pour 1 teaspoon of oil into a hot pan and add the cashews and slit green chilies. Stir fry until the chilies begin to blister.

3. 3

   Add the cleaned, rinsed, and drained spinach to the pan. Stir fry on medium heat for about 6 minutes until the spinach is wilted and fully cooked. Turn off the heat and allow the mixture to cool.

4. 4

   Transfer the cooled spinach, chilies, and cashews to a blender. Pour in 1/2 cup of cold water. You may set aside some of the green chilies to adjust the heat level later.

5. 5

   Blend until you achieve a smooth puree. Taste the puree; if you want more heat, add back the reserved chilies and blend again.

6. 6

   Add the remaining oil (and ghee if using) to a hot pan. Add all the whole spices (bay leaf, cumin seeds, green cardamoms, cloves, cinnamon, and black cardamom) and let them sizzle.

7. 7

   Stir in the finely chopped onions and saute until they are light brown and very soft.

8. 8

   Stir in the ginger garlic paste and saute for about a minute until aromatic.

9. 9

   Add the chopped tomatoes and salt. Stir well and cook until the tomatoes lose their raw flavor and soften (you may cover the pan during this stage).

10. 10

    Add the marinated chicken to the pan. Stir fry on medium-high heat until the chicken pieces turn pale or white in color.

11. 11

    Stir in the garam masala.

12. 12

    Pour in 1/2 to 3/4 cup of hot water and mix well. Cover the pan and cook on medium heat until the chicken is fully cooked through and tender.

13. 13

    Stir in the prepared spinach puree. If the gravy appears too thick, add a little more hot water to reach your desired consistency.

14. 14

    Simmer the mixture until it is bubbling hot, cooking for an additional 3 to 4 minutes. Taste and adjust salt or garam masala if needed.

15. 15

    Take the kasuri methi in your palms, crush it well, and sprinkle it over the curry. Turn off the heat.

16. 16

    Garnish with a drizzle of cream if desired. Squeeze fresh lemon juice over the dish just before serving.

17. 17

    Optional Tempering (Tadka): Heat 1 tablespoon of ghee on medium heat. Add 2-3 sliced garlic cloves and 2 dried red chillies. Fry on low heat for a minute until the garlic is light golden. Add 1/4 teaspoon hing (optional), then pour the hot tempering over the palak chicken.

Notes

Keep the gravy slightly runny if serving with rice, as it thickens upon cooling. For a thicker consistency suitable for naan or roti, simmer slightly longer. If you prefer a more rustic 'Saag' style, you can mash the greens instead of blending them into a smooth puree.

Nutrition per serving

• main
• Indian
• chicken
• spinach
• curry
• gluten-free
• saag
• dinner