PREP TIME : 15 MINUTES
COOK TIME : 20 MINUTES
TOTAL TIME : 30 TO 35 MINUTES
CUISINE : INDIAN
SERVING : 3 TO 4 PEOPLE.
AUTHOR : LINA @ TIKKAZ AND CURRIEZ
PALAK CHICKEN OR CHICKEN SAAG:
Flashback :
(This dish is very versatile and made in so many many different forms. My dish is just my twist to this unique dish.)
It was Pandemic period and my brother-in- law who is a doctor himself got infected due to the viral load of checking nearly 400 workers every day in the organization where he works.
Doctors who were looking after him had given a diet plan which forbided him from consuming red meat.
He being a total foodie and lover of spicy non- vegetarian food was in tears. The only non-vegetarian food that was allowed to him was the lean meat. It was at this juncture when I invented this dish on the go (OR SO I THOUGHT 🤣😅) later when I browsed through the net,I got so many variations of this simple dish.
So,let’s get started:
Ingredients:
Chicken 🐔 : 1/2 kg ( boneless,cut into bite size pieces preferably)
Spinach : 1 bundle
Onions : 2 medium (finely chopped)
Garlic : 4 to 5 cloves.
Green chilies : 2 (slit in the middle)
Tomato 🍅: 1/2 roughly chopped
Garam masala : 1TSP (tea spoon)( it is a powdered spice mix made from whole spices)
Salt : To taste.
Oil : 2 TBSP (tablespoon)
Turmeric : 1/4th TSP (tea spoon)
PREPARATION:
- In a pan or kadhai take 2 tablespoon oil,heat on medium flame 🔥
- When the oil is heated up,add finely chopped garlic and the chilies.
- When the garlic is golden brown add the onions and saute,stir in between.
- Add the garam masala and tomatoes to it,at the same time add the chicken.
- Add some boiled water to it and keep it on medium flame and let it simmer.
- Stir in between, when the broth is bit reduced add the spinach to it and let it cook for some more time.
- Add salt to taste,check the consistency of the gravy. You can reduce it more if you want a dry vegetable.
- (While adding garam masala, you can also add turmeric, though it is optional)
- Serve hot with chapati, fulka or plain white rice.
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