Chicken Palak Saag

🧡 "Indulge in a soulful dance of tender chicken and velvety spinach that's a perfect blend of nutrition and taste. Together, they create a symphony of flavors that warms the heart and nourishes the soul. Chicken Palak Saag: where tradition meets taste and every bite tells a story!" 🧡

Ingredients

Main Ingredients:

• 10 ounces fresh Spinach (Palak)

• 1 lb boneless, skinless Chicken thighs

• 2 tablespoons Oil

• 1 tablespoon Ghee

• 1/2 teaspoon Cumin seeds (Jeera)

• 1-inch piece Ginger, grated

• 6 cloves Garlic, minced

• 1 large Onion (approx. 10 ounces)

• 1 small Tomato

• 1/4 cup Water

• 1 teaspoon Garam Masala

• 2 tablespoons Cream (optional)

Spices:

• 1/4 teaspoon Ground Turmeric (Haldi powder)

• 2 teaspoons Coriander powder (Dhaniya powder)

• 1 teaspoon Kashmiri red chili powder (mild)

• 1 teaspoon Salt

Cooking Instructions

Preparation:

1. Clean and trim the spinach leaves. Wash thoroughly under cold water.

2. Cut the chicken into 1½-inch pieces.

3. Dice or puree the onions and tomato based on your preference.

Stovetop Method:

1. Blanch the Spinach:

   • Boil water in a large pot and add the spinach. Cook for 2–3 minutes.

   • Remove with a slotted spoon and transfer to an ice bath for 2 minutes. Drain, squeeze out excess water, and blend into a coarse paste.

2. Sauté:

   • Heat oil and ghee in a skillet over medium heat. Add cumin seeds and let them sizzle.

   • Add the onion puree and sauté for 6–7 minutes until golden. Add ginger and garlic; cook for 1 minute.

3. Build the Base:

   • Stir in the tomato puree and spices, cooking for 2–3 minutes.

4. Cook the Chicken:

   • Add the chicken pieces and sauté for 5–6 minutes until lightly browned.

5. Combine and Simmer:

   • Add the spinach paste, mix well, and cover. Cook for 8 minutes, stirring occasionally. Adjust consistency with water if needed.

6. Finishing Touches:

   • Stir in garam masala and cream (if using). Cook for 2 more minutes.

   • Serve hot with naan, roti, or rice.

Instant Pot Method:

1. Start the Instant Pot in SAUTE mode. Heat oil and ghee, then add cumin seeds. Sauté for 30 seconds.

2. Add onions, ginger, and garlic. Cook for 2 minutes, then stir in tomato and spices. Deglaze with water.

3. Place spinach in the pot and arrange chicken pieces on top.

4. Seal the lid, set to MANUAL/PRESSURE COOK mode for 8 minutes, and perform a quick release once done.

5. Remove the chicken, blend the spinach mixture until creamy, then return the chicken (cut into smaller pieces if desired).

6. Add garam masala and cream (if using). Press SAUTE to bring the curry to a boil, covering to prevent splattering.

7. Serve and enjoy!

Nutritional Information

• Calories: 327 kcal

• Carbohydrates: 10 g

• Protein: 21 g

• Fat: 22 g (Saturated Fat: 5 g)

• Cholesterol: 111 mg

• Sodium: 732 mg

• Potassium: 726 mg

• Fiber: 2 g

• Sugar: 2 g

• Vitamin A: 6810 IU

• Vitamin C: 25.7 mg

• Calcium: 100 mg

• Iron: 3.1 mg

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