Chicken Palak
Ingredients
Masala base
- 3 tbsp rapeseed oil
- 1 whole chicken, skinned and cut in pieces
- 2 onions, finely chopped
- 1.5 tsp garlic, finely chopped
- 1.5 tsp ginger, finely chopped
- 1/2 tin of chopped tomatoes (blend in food processor to a paste)
- 1.5 tsp salt to taste
- 1/2 tsp turmeric powder
- 0.5 tsp red chilli flakes
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 3/4 tsp cumin powder
Saag tarka
- 0.5 onions, finely sliced
- 2 tbsp rapeseed oil
- 0.5 tsp garlic finely chopped
- 0.5 tsp ginger, finely chopped
- 2 green chillies, finely chopped
- 2 tbsp dried kasuri methi, dried fenugreek leaves you can use fresh fenugreek , remove leaves and add without any stems
- grams spinach, finely chopped or 2 bunches of palak from you local Asian grocery shop
Instructions
Masala Base
- Heat the oil in a saucepan, add the onions and brown. Then add the garlic and ginger as stir through
- Then add the tomatoes, salt, turmeric, red chilli flakes and stir through. Keep stirring at regular intervals. Let this simmer on low heat for 10 minutes. Add splashes of water if the mixture starts to dry out.
- Next add the chicken, stir through and let it cook for ten minutes on low heat. Again add splashes of water if the mixture starts to catch.
Palak tarka
- Whilst the masala is simmering, start on the tarka. In a separate pan heat the oil, add the onion and lightly brown.
- Then add the garlic, ginger and green chillies. Stir through. Then add the methi, stir and finally add the spinach and stir through. Cook this for 3-4 minutes.
- Then add this saag tarka to the masala chicken pan, add the garam masala, ground coriander and cumin. Stir through and let it cook on low heat for 10 minutes until the chicken and saag is fully combined.
- Serve with chapati or naan and enjoy!
