Name: Hyderabadi Palak Chicken recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: Chicken - 1 Kg; Finely Chopped Spinach (Barik Kati Palak) - 10 to 12 Bunches; Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Sliced Onion (Barik Ka Pyaz) - 1 Cup or 6 Medium Size; Slit Green Chilies (Kati Hari Mirch) - 5 to 6; Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon; Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Oil - As Per Requirement; Salt According to Taste

ABOUT Hyderabadi Palak Chicken RECIPE

Spinach is a super food loaded with tons of nutrients in a low calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Today in Jai Ki Rasoi Se made the unique combination of Spinach and Chicken called "Hyderabadi Palak Chicken". It come of very tasty and delicious. This dish can be served with any Indian Bread or Flavoured Rice

Ingredients Serving: 8

Chicken - 1 Kg
Finely Chopped Spinach (Barik Kati Palak) - 10 to 12 Bunches
Finely Chopped Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Sliced Onion (Barik Ka Pyaz) - 1 Cup or 6 Medium Size
Slit Green Chilies (Kati Hari Mirch) - 5 to 6
Ginger Garlic Paste (Adrak Lasoon Paste) - 2 Table Spoon
Red Chili Powder (Laal Mirch Powder) - 2 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Oil - As Per Requirement
Salt According to Taste

Instructions

Heat oil in a nonstick pan or kadai, but I am using a lagan. Once the oil is hot add finely chopped onions and cook till they turn to light brown or become translucent.
Now add ginger garlic paste and turmeric powder. Cook till the oil get separated from the paste or water content is completely evaporated.
Add the chicken, ensure the flame of the gas is high. Mix it and cook for 5 minutes so that chicken start leaving it juices.
At this stage add the finely chopped spinach, green coriander and also all dry masalas red chili, coriander, cumin and whole spice powder. Season it with salt according to taste. Cover it and lower the flame. Cook it for 5 minutes, by doing this the spinach will start leaving it mositure and help the chicken to get cooked properly
Mix all the ingredient and again cover it. Ensure the flame of the gas is on medium. Cook the chicken for 15 to 20 minutes or till the water from the spinach is complete observed or oil start getting separated for it. Now add slit green chill and mix it
The dish is ready to be served with any Indian bread or Flavored Rice

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