Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This wholesome North Indian curry is packed with flavor from aromatic spices and is perfect with hot rotis or naan.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
426cal
45gprotein
18gcarbs
19g
Ingredients
500 g Boneless Chicken (Cut into 1-inch pieces, thigh or breast)
500 g Spinach (Fresh leaves, also known as Palak)
200 g Onion (About 2 medium, finely chopped)
1 cup Tomato Puree (From about 2-3 medium tomatoes)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.25 cup Curd (Plain, whole milk yogurt for marinade)
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.
Wash the spinach leaves thoroughly under running water.
Bring 6 cups of water with 1 tsp of salt to a rolling boil in a large pot.
Add the spinach leaves and blanch for exactly 2 minutes until they wilt.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This shock preserves its vibrant green color.
After a minute, drain the spinach and squeeze out as much water as possible. Blend into a smooth puree without adding any extra water. Set aside.
2
Marinate the Chicken
In a mixing bowl, combine the chicken pieces, curd, 0.5 tbsp of ginger-garlic paste, 0.25 tsp of turmeric powder, and 0.5 tsp of salt.
Mix well until the chicken is evenly coated. Set aside to marinate for at least 15-20 minutes at room temperature.
3
Cook the Curry Base (Masala)
Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw smell disappears.
Stir in the tomato puree. Cook for 6-8 minutes until the mixture thickens and you see oil separating at the edges.
Add the spice powders: remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute.
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, until it's lightly browned on all sides.
Reduce the heat to low, cover the pan, and let the chicken cook for 10-12 minutes, or until it is tender and fully cooked through.
5
Combine and Finish the Curry
Pour the prepared spinach puree into the pan with the cooked chicken. Mix everything gently to combine.
Add garam masala and crushed kasuri methi (rub it between your palms before adding). Simmer on low heat for 5 minutes. Do not overcook.
Stir in the fresh cream (if using) and lemon juice. Cook for one final minute.
Turn off the heat. Check the seasoning and add more salt if needed.
6
Serve
Serve the Palak Chicken hot, garnished with a swirl of cream if desired. It pairs wonderfully with 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.
