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Cooking: Palak Chicken - F*cking with Clusters

About Cooking: Palak Chicken

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In my mission to eat at home more and to get more green leafy veggies, I decided to try making palak (spinach) chicken last night. It came out so fabulously that I have to share. You could probably do the same thing with paneer instead of chicken:

This is inspired by the recipe here: http://www.recipedelights.com/recipes/Contributors/palakchicken.htm

  • Chicken: 2 large breasts
  • Spinach (Palak): 1 bunch (enough to fill a big pot when fresh)
  • Shallots: 1 big one, thinly sliced (you can probably use an onion here if you want)
  • Garlic: 4 cloves plus 2 spoons of garlic paste
  • Serrano Chillies: 6-8 (modify to taste. This many leaves it medium-low spiciness for me)
  • Cilantro: (finely chopped) Handful
  • Cloves: 4
  • Cinnamon: 1 stick
  • Bay Leaf: 1
  • Plain Non-Fat Yogurt: 3/4 cup
  • Oil for frying
  • 2-3 tsp salt (or, one generous palm of your hand :-p)

  1. Mince the shallots, garlic and green chillies.
  2. Cube the chicken
  3. Steam the spinach until it is soft. Switch off and set aside
  4. Heat 1 - 2 tsp oil in a wok/pan.
  5. Add cloves, cinnamon, bay leaf. Fry for a minute.
  6. Add shallots until they brown.
  7. Add garlic, green chillies and cilantro.
  8. Add spinach to this mixture.
  9. Fry this mixture for a couple of minutes and then take it off the heat.
  10. Use a blender to grind the spinach mixture to paste, adding yogurt as needed.
  11. Heat a little more oil in your wok.
  12. Add the spinach paste once the oil is hot.
  13. Add the rest of the plain yogurt.
  14. Once the mixture starts leaving the sides of the pan, add chicken and salt.
  15. Cook on low heat till the chicken is done.

This tastes great over plain basmati rice!
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Date:April 14th, 2007 09:00 pm (UTC)
That looks pretty tasty. I might have to try it. Thanks for sharing. Not just eating the restaurant is hard to resist. The food is very tasty, but not really healthy.
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