Saag Wala Chicken or Palak Chicken is an outrageously delicious dish, full of flavor and loaded with nutrients!! It’s an amazing combination of delicious ingredients that is cooked together to create the yummiest dishes of all.
“Saag” is a Punjabi term used for all leafy green preparations made with either spinach leaves, fenugreek leaves, mustard leaves or collard leaves. And saag wala chicken or palak chicken is one of them – an authentic Indian recipe and a true keeper.
It tastes so delicious that even picky eaters won’t be able to resist this dish. Isn’t this a healthy way to incorporate leafy greens in a kid’s meal, a win-win situation for all of us. 😉
Sharing with you, my mom’s way of making palak chicken. Growing up, my mom’s palak chicken was my favorite. She was a great cook and would cook this chicken every other weekend as a part of our Sunday brunch. I have to admit -The Best Palak chicken ever!
RECIPE DETAIL – I begin the recipe by blanching spinach leaves. Blanching is the best way to preserve the nutrients and flavor of the greens. This way it adds a lovely color and texture to the dish. Next step is to prepare the gravy.
It’s a basic gravy prepared with onion-ginger-garlic and tomato. I have prepared the gravy from scratch but if you already have onion-tomato masala on hand, use that to save some cooking time. Did you know you can cook onion-tomato masala in a slow cooker too ? Other substitutes-
- Ghee adds a depth of flavor to this dish but feel free to use oil as a substitute.
- Instead of curd, cashew paste can be added to the gravy for a creamy texture.
- Chicken can be substituted with mutton but overall cooking time will vary as mutton takes longer to cook.
Enjoy the goodness of spinach and chicken in this hearty and healthy recipe. Do give this scrumptious recipe a try and I am sure you are going to love it as much as we do!!
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