A classic North Indian curry where tender chicken pieces are simmered in a luscious, spiced spinach gravy. This wholesome and flavorful dish, also known as Palak Chicken, is perfect with hot rotis or naan for a comforting meal.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
420cal
29gprotein
17gcarbs
26g
Ingredients
500 g Boneless Chicken Thighs (Cut into 1.5-inch pieces)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
About Chicken Saag, Makki di Roti and White Butter
Iron-boosting Chicken Saagwala with Makki di Roti! A creamy, soul-satisfying homestyle meal.
This punjabi dish is perfect for lunch. With 1073.69 calories and 39.21000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pc
Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for richness)
1.5 tsp Salt (Adjust to taste)
0.5 cup Water (Hot, for adjusting gravy consistency)
Instructions
1
Prepare the Spinach Puree
Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 2-3 minutes until it just wilts.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This shock therapy stops the cooking process and locks in the vibrant green color.
Once completely cool, drain the spinach and squeeze out as much excess water as possible. Blend it into a smooth puree in a blender or food processor. Set aside.
2
Marinate the Chicken
In a medium bowl, combine the chicken pieces, whisked curd, 0.5 tbsp of the ginger-garlic paste, and 0.5 tsp of the salt.
Mix thoroughly to ensure each piece of chicken is well-coated. Set aside to marinate for at least 20 minutes at room temperature.
3
Cook the Base Masala
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Stir in the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1 minute until the raw aroma disappears.
Add the powdered spices: turmeric, red chilli, and coriander powder. Stir for 30 seconds.
Pour in the tomato puree and add the remaining 1 tsp of salt. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
4
Cook the Chicken
Add the marinated chicken to the pan with the masala. Increase the heat to medium-high and sear the chicken for 3-4 minutes, stirring to brown it lightly on all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 10-12 minutes. It will release its own juices and become about 80% cooked.
5
Combine and Finish the Curry
Pour the prepared spinach puree into the pan with the chicken. Mix everything gently to combine.
Add 1/2 cup of hot water (or more) to achieve your desired gravy consistency.
Bring the curry to a gentle simmer and cook, uncovered, for 5-7 minutes. This allows the flavors to meld and the chicken to cook through completely. Avoid boiling vigorously.
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir well.
Turn off the heat. If using, stir in the fresh cream for a rich, velvety finish.
6
Garnish and Serve
Let the curry rest for 5 minutes before serving.
Serve hot with fresh naan, roti, or steamed basmati rice.
477cal
9gprotein
69gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
Place the chilled malai into the cold bowl.
2
Begin Churning
Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
Once washed, press the butter firmly to squeeze out any remaining water.
Shape the butter into a block, log, or small balls as desired.
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
