Wednesday, August 18, 2010

Palak Chicken

Palak Chicken

It is quick, no fuss recipe, and for extra special, pair it up with Plain Biryani Rice. Good for unexpected guests or as a potluck dish.


Step 1:

Fresh Spinach - 1 bunch (remove the leaves, soak in turmeric (1 tsp) + lots of water for 10 mins, and wash well)

Heat a deep nonstick flat pan, add kettle boiled water + 1 cap full white vinegar, and add spinach leaves, cook these until leaves are wilted on medium heat for about 3 mins. Once wilted drain off the water, keep it cooled and grind in mixie into smooth puree with out adding water.

Step 2:

Rice Bran Oil - 4 tbsp

Boneless chicken - 588 g or use 600 g (wash, and cut into bite size cubes)
Red onion - 1 no. large (chop these into medium thick ness, not too fine)
Ginger garlic paste - 1 and 1/2 flat tsp (use freshly ground)
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Kashmiri Chilli powder - 1 tsp
Punjabi garam masala powder - 1 tsp (everest brand)
Home made masala powder - 1 tsp
Kasoori Methi - 3 tsp (these are sold in Indian groceries as dry version)
Salt to taste

Green chillies - 4 no. (keep them whole)
Butter - 1 tbsp

Coriander leaves - Handful or more (chopped finely)
Lemon juice - 1/2 no. (take the juice)


1) Heat the same nonstick pan (which you have wilted spinach init) on medium -low, add oil, once heated, add the ingredients, chicken, onion, gg paste, chilli powders, garam masala, home made masala, turmeric, kasoori methi and salt to taste, mix well, keep it covered and cook these until oil separates from it, say about 10 mins or so by mixing now and then(where chicken will also releases water and oil will be floating).

2) Now add spinach puree, whole green chillies, and 1 tbsp butter, mix well keep it in sim, covered, lastly cook away for 5 mins. Switch off (check whether chicken is cooked fully or not, if not, cook few more mins). Remove the lid and garnish with fresh coriander and lemon juice, mix well, cover for 5 mins and Serve. *Rest for 1 hr before serving.

I served up with Plain Biryani Rice and Mango Lassi.


Murg = Chicken
Saag = Greens
Palak = Spinach

Can be heard as Saag Murg/ Palak Chicken/ Palak Murg.


No need, to panic by not frying onion and gg paste, these will be fried nicely. 


Home Made Masala Powder: (same as kodi masala)

Coriander seeds - 3 flat tsp, White poppy seeds - 1 flat tsp, Whole Cloves - 6 no., Cardamom - 6 no, Cinnamon stick - 1 inch - grind these into fine powder in coffee grinder.

Dal Gosht

Biryani Rice
Sheer Khorma

How did you like this dish? feed back is always welcome............

© 2010 by Rajani Rayudu


Anonymous said...

I love to read your blog. it is very interesting to me, and I'm sure other readers.
I work in foreign currency investments (forex) my manager forced me to read a lot
forex books
but it's very boring so I'm running here to read your blog .. :)

Rajani Rayudu said...


First I thought it must be spam post or may be not. Took a while to realize it's not.

I am happy to read your comment, so which one did you like the most :-).......

happy reading!!

Anonymous said...

Thanks for this dish. We enjoyed it thoroughly.

Good Pediatrician in Chennai said...

Thanks a lot for the recipe. It is yummy and steps are very clear.

free internet TV channels said...

I love reading your blog and learn how to cook many important south Indian Dish.
If you like to watch TV channel online,you can watch free TV at

Rajani Rayudu said...

Hi Anon,

Thanks for your feed back.

Hi GP in C,

Thanks for your feed back too. I am glad you liked it.


Thanks for the info.


durdana said...

Please email to recipes.Thank you.

durdana said...

Please email to recipes.Thank you.

Rajani Rayudu said...


Please subscribe the blog for my recipes through RSS.


Kanela said...

I used to belly dance in an Indian restaurant, and my all-time favorite dish there was palak...palak anything, but especially palak chicken. I'm looking forward to reading through the recipe and trying it after I have time to get to the grocery store. I will let you know how it goes. It looks yummy, and I see some things that are different than I've seen in other recipes that might explain why I've never found a palak recipe that compared to the palak I had in that Indian restaurant. Thank you for sharing your recipes!!

Kanela said...

Whew! -- I've made a *lot* of palak since I posted last. You'd barely recognize my recipe for palak, as I made a *lot* of changes to your recipe...but eventually, I came up with a recipe that tastes almost exactly like the palak I used to enjoy at the Indian restaurant where I used to dance. Woot!! Thank you!