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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.
For 4 servings
Prepare the Spinach Puree
Marinate the Chicken
Cook the Curry Base (Masala)
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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.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 425.99 calories per serving with 44.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Combine and Finish the Curry
Serve
Replace chicken with firm tofu or chickpeas. Use a plant-based yogurt for the marinade and coconut cream instead of dairy cream.
After the curry is cooked, place a small steel bowl in the center. Add a hot piece of charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes to infuse a smoky aroma.
Substitute the chicken with 250g of paneer cubes. Lightly pan-fry the paneer until golden and add it to the gravy along with the spinach puree.
Omit the fresh cream and use a tablespoon of thick yogurt or a splash of milk for a lighter finish.
Adapted versions of this recipe for specific dietary needs:
Chicken is a lean source of high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone strength, and Vitamin A and C, which are powerful antioxidants.
The combination of spices like turmeric and ginger, along with the vitamins from spinach and tomatoes, helps to strengthen the immune system and fight inflammation.
Spinach is rich in lutein and zeaxanthin, two antioxidants that are vital for protecting the eyes from oxidative stress and age-related macular degeneration.
Yes, Palak Chicken is a nutritious dish. It provides high-quality protein from chicken, while spinach is packed with iron, vitamins A, C, and K, and antioxidants. Using ghee in moderation provides healthy fats.
A typical serving of Palak Chicken (around 1 cup) contains approximately 400-450 calories, depending on the cut of chicken used and the amount of ghee and cream.
This usually happens if the spinach is overcooked. To prevent this, blanch the spinach for only 2 minutes, immediately shock it in ice water, and add the puree at the very end of the cooking process, simmering for just 5 minutes.
Yes, you can. Thaw the frozen spinach completely, then squeeze out all the excess water very thoroughly before blending it into a puree. You can skip the blanching step if using frozen spinach.
Store leftover Palak Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors often deepen and taste even better the next day.