The other day I emailed the owner of an awesome food blog ‘Ruchik Randhap‘ to ask permission if I can share here her recipes that I had tried and she’s so nice to say ‘yes’. Thank you Shireen!
One of the reasons why I love cooking is because it gives me so much joy to watch my hubby eat heartily and happily. Likewise, he appreciates that I am cooking and is always grateful even if sometimes I screw up. He says “cooking is trial and error, you’ll get it next time”. Isn’t he sweet?
Anyway, the recipe that I am going to share with you today is Palak Chicken (Ruchik Randhap’s recipe). This is now one of our favorite dish .
- 500gm Chicken
For the purée
- 1-1/2 packed cups of Palak (leaves and tender stalk)
- 2 cloves garlic (without skin)
- pinch soda-bi-carb (baking soda)
- salt to taste
- 1 tsp oil
For the masala
- 1 small onion roughly chopped
- 3 cloves garlic
- 1/2 inch ginger
- 1 green chilli (add one more chilli if you like it spicy)
- 1 small onion sliced
- 1 green chilli slit
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1 small tomato chopped
- 2 tsp olive oil (or 1 tsp ghee+2 tsp oil)
- salt to taste
- 1 tbsp unsalted butter
1. Cut Chicken into medium size pieces, wash and allow to drain on a colander. Wash the Palak well and allow to drain.
2. In a thick bottomed vessel place the Palak, garlic, soda-bi-carb and salt and about 1/4 cup water and cook on a slow fire. When the leaves turn deep green and completely limp, purée them in a blender. Keep this paste aside.
4. Grind all ingredients mentioned in ‘For the masala‘ to a fine paste. Keep aside
5. In a wok or pan heat some oil or ghee and fry the sliced onion well – until it turns golden in colour (but not too brown). Add the ground masala and fry for 2-3 minutes. Add the Turmeric powder and salt to taste (go easy on the salt as the puréed palak also has some salt). Add the Chicken, mix well, cover and cook on a medium slow flame.
6. When the Chicken has cooked halfway, toss in the pepper powder, garam masala powder, chopped tomatoes and the green chilli. Mix well, add the masala water & palak water (from the mixer grinder). Cover and cook until the Chicken is almost done.
7. Add the Palak puree and mix well. Cook for a further 2 minutes.
8. Turn off flame, garnish with fresh cream/butter and serve hot with chapathis or rice.
It seems very long and time-consuming but once you started preparing you won’t notice the time unless you have a baby like me then you have to find a way how to manage your every minute. What I usually do is grind the masala and prepare the palak puree while my baby is still sleeping (around 8am) then I keep it aside until I am ready to cook around 11:00 am which by that time my baby had been bathed, fed and is sleeping again.
Please visit Ruchik Randhap‘s blog to see more delicious and mouth-watering recipes and awesome photos.
Note : This photo belongs to Shireen @ ruchikrandhap.blogspot.com
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