Dipna Anand Logo
Palak Chicken

Palak Chicken

  • SERVES:

    4-5

  • TIME:

    1 hour 10 minutes

Ingredients

  • 750g chicken (breast or thighs, skinned and cubed)
  • 420g plum peeled tomatoes
  • 3 bunches spinach (roughly chopped)
  • 1 medium onion (finely chopped)
  • 100ml vegetable oil
  • 35g butter
  • 4 tbsp coriander (chopped)
  • 2 tbsp ginger and garlic paste
  • 4 finger green chillies (finely chopped or made into a paste)
  • 1 ½ tsp garam masala
  • 1 ¼ tsp salt
  • 1 ¼ tsp red chilli powder
  • 1 ¼ tsp turmeric powder
  • 1 tsp cumin seeds
  • 200ml water (optional)

Method

  • In a saucepan, heat the oil and add the cumin seeds, let the cumin seeds sizzle in the oil for about a minute
  • Add the onions to the saucepan and cook until the onions are golden brown, this should take about 10 minutes on a high heat continually stirring
  • When the onions are golden brown and caramelized, add the ginger/garlic paste and green chilli paste to the saucepan and cook for about a minute on a medium heat
  • Then add the blended plum peeled tomatoes to the saucepan and cook for about 1 minute until ingredients are well combined
  • Remove the saucepan from the heat and using a hand blender, blend the masala until fluffy and the colour has changed to rusty orange and then put back onto the heat
  • Add the turmeric, red chilli powder, salt and butter to the tomato sauce and cook the masala for a good 12 minutes on a medium heat (add water if the masala begins to get too thick). You may want to cover the saucepan as the masala will begin to spit, you must however keep mixing regularly
  • Then add the chopped fresh spinach to the masala sauce and cook for a further 10 minutes until it combines well with the sauce and the masala becomes a little thicker in texture
  • Add the chicken to the masala sauce and cook for about 12 minutes (ensure the chicken is cooked), add water if needed to keep the masala moist
  • Then add the final touches to the dish, the garam masala and chopped coriander and cook for a final 1 minute
  • Remove from the heat, garnish as desired and serve
Beyond Brilliant Book

Beyond Brilliant

Over 40 fabulous recipes from the kitchens of The Brilliant Restaurant.

ORDER HERE