Dhaba Style Palak Chicken Curry | Saag wala Chicken Recipe | पालक चिकन

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 1/2 cup mustard oil in a kadhai over medium heat until it smokes.

Reduce the heat to low and add 1 teaspoon cumin seeds, 1 bay leaf, 1 star anise, 1/4 teaspoon black pepper, 3 cloves, and 4-5 green cardamom; stir for a few seconds to release their flavors.

Add 3 finely chopped medium onions and fry on medium-high heat until they turn light golden, about 5-7 minutes.

Lower the heat and add 2 tablespoons ginger-garlic paste; cook for 1-2 minutes until aromatic.

Add 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1 teaspoon red chili powder, 1 tablespoon Kashmiri chili powder, and 1/2 teaspoon turmeric powder; mix well and cook for 1-2 minutes.

Add 2 finely chopped medium tomatoes and cook until they soften and the oil separates, about 5 minutes.

Add 750 grams chicken with bones and 1 tablespoon salt; sauté on medium-high heat for 4-5 minutes until the chicken changes color.

Reduce the heat to low, add 1/2 cup beaten yogurt, and mix well; cook for 2-3 minutes on low heat.

Add 1/2 cup water, mix well, cover, and cook on low heat for 10-15 minutes until the chicken is cooked through.

Meanwhile, boil water in another kadhai, add 1/2 teaspoon salt and 1/2 teaspoon sugar, then add 300 grams cleaned spinach and blanch for 2-3 minutes.

Remove the spinach and immediately transfer it to cold water to maintain its color.

Drain the spinach, squeeze out excess water, and transfer it to a blender; add some coriander leaves and 3-4 green chilies, then blend into a fine paste without adding water.

Check the chicken; if cooked, add the spinach paste and mix well, adding a little water to the blender to get all the paste out.

Cook the mixture for 8-10 minutes on low heat to combine flavors and ensure the spinach is cooked through; add 1/2 teaspoon salt to taste.

After 10 minutes, add 1 tablespoon crushed dried fenugreek leaves and 1/2 teaspoon garam masala; mix well and cook for another 1-2 minutes.

Serve hot with chapati, naan, or tandoori roti.

Cooking Techniques

Equipment Needed

Spice Level:

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