Every year, I look forward to my visit to Mumbai. Meeting and spending time with family ,the usual gossip, delicious food and shopping. It, sure is a period of bliss !!
We are invariably invited by our near and dear ones for dinner. The spread is always lavish and mouth watering. I cannot ever resist the urge to ask for the recipes and the hosts do share their recipes. But, I always fail / forget to jot it down later. It is only when, I come back to Singapore, and I decide to make those dishes at home, that I curse myself for not noting it down.
Yesterday was one such day. I had a bunch of spinach leaves and it being a Sunday, hubby bought chicken too ( Mangloreans have this unwritten rule of cooking chicken on Sundays…kori rotti and/ or kori sukka, most of the times…will post these recipes soon :) )… I, instantly remembered Palak Chicken, made by an aunt of mine. When, I tasted it at her home , I knew, I had to make this sometime and as always, wasn't far sighted enough to write the recipe somewhere, which I can recover later. Well, my phone came to the rescue ( as always ). I called her up and quickly jotted down the recipe…couldn't wait to start ( and finish ) now !!
I got down to work, did the preparation and the cooking was done in a jiffy. Yes, it is one of those quick, super fast recipes and tastes heavenly too ! Reason enough to make it, isn't it ? Don't wait, don't think…Just make it…You will be glad you did :)
PALAK CHICKEN
Recipe source : My aunt
Ingredients :
Chicken 600 gms
Palak ( spinach ) 1 big bunch ( or 2 small )
Coriander leaves 1 bunch ( or a fistful )
Mint leaves ( pudina ) 1/4 cup
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Ginger 1 inch piece
Garlic 5-6 cloves
Green chillies 3 ( more or less according to the
desired spice level )
Garam masala powder 1 tsp
Turmeric powder a pinch
Onion , finely chopped 1 medium
Tomato, finely chopped 1 small
Grated coconut 1/4 cup
Salt to taste
Oil / Unsalted Butter/ Ghee 1 tbsp
Lemon 1 small
Method :
1. Clean and cut chicken into medium sized pieces.
2. Wash and blanch spinach leaves in boiling water for 10 mins. Drain the water and run cold
water through the spinach leaves. Keep aside.
3. Grind together palak, coriander leaves, coriander seeds, mint leaves, cumin seeds, ginger, garlic,
green chillies and grated coconut to a fine paste by adding water. Marinate the chicken with half of
this masala.
4. In a thick bottomed pan, heat oil / butter/ ghee. Add chopped onions and sauté till it turns golden
brown.
5. Then, add in the chopped tomatoes and stir till the tomato gets cooked ( becomes pulpy )
6. Now, add the marinated chicken (with the masala ), turmeric powder and salt till the chicken is half
done.
7. Then, add the remaining masala and garam masala powder. Mix well and cook covered till the
chicken is completely cooked.
8. Remove from fire, squeeze lemon juice and mix well.
9. Serve hot with steamed rice, naan or chapatis.
We are invariably invited by our near and dear ones for dinner. The spread is always lavish and mouth watering. I cannot ever resist the urge to ask for the recipes and the hosts do share their recipes. But, I always fail / forget to jot it down later. It is only when, I come back to Singapore, and I decide to make those dishes at home, that I curse myself for not noting it down.
Yesterday was one such day. I had a bunch of spinach leaves and it being a Sunday, hubby bought chicken too ( Mangloreans have this unwritten rule of cooking chicken on Sundays…kori rotti and/ or kori sukka, most of the times…will post these recipes soon :) )… I, instantly remembered Palak Chicken, made by an aunt of mine. When, I tasted it at her home , I knew, I had to make this sometime and as always, wasn't far sighted enough to write the recipe somewhere, which I can recover later. Well, my phone came to the rescue ( as always ). I called her up and quickly jotted down the recipe…couldn't wait to start ( and finish ) now !!
I got down to work, did the preparation and the cooking was done in a jiffy. Yes, it is one of those quick, super fast recipes and tastes heavenly too ! Reason enough to make it, isn't it ? Don't wait, don't think…Just make it…You will be glad you did :)
PALAK CHICKEN
Recipe source : My aunt
Ingredients :
Chicken 600 gms
Palak ( spinach ) 1 big bunch ( or 2 small )
Coriander leaves 1 bunch ( or a fistful )
Mint leaves ( pudina ) 1/4 cup
Coriander seeds 1 tbsp
Cumin seeds 1/2 tbsp
Ginger 1 inch piece
Garlic 5-6 cloves
Green chillies 3 ( more or less according to the
desired spice level )
Garam masala powder 1 tsp
Turmeric powder a pinch
Onion , finely chopped 1 medium
Tomato, finely chopped 1 small
Grated coconut 1/4 cup
Salt to taste
Oil / Unsalted Butter/ Ghee 1 tbsp
Lemon 1 small
Method :
1. Clean and cut chicken into medium sized pieces.
2. Wash and blanch spinach leaves in boiling water for 10 mins. Drain the water and run cold
water through the spinach leaves. Keep aside.
3. Grind together palak, coriander leaves, coriander seeds, mint leaves, cumin seeds, ginger, garlic,
green chillies and grated coconut to a fine paste by adding water. Marinate the chicken with half of
this masala.
4. In a thick bottomed pan, heat oil / butter/ ghee. Add chopped onions and sauté till it turns golden
brown.
5. Then, add in the chopped tomatoes and stir till the tomato gets cooked ( becomes pulpy )
6. Now, add the marinated chicken (with the masala ), turmeric powder and salt till the chicken is half
done.
7. Then, add the remaining masala and garam masala powder. Mix well and cook covered till the
chicken is completely cooked.
8. Remove from fire, squeeze lemon juice and mix well.
9. Serve hot with steamed rice, naan or chapatis.
That looks so delish Creative :) Spinach makes only very rare appearances in my kitchen :) Looks like I should get a bunch next weekend :)
ReplyDeleteLove the idea of Palak chicken. My hubby loves Palak. I have to try this recipe :)
ReplyDelete