#Palak chicken# recipe# Dagi style palak gosht by#(beauti bites -96)

A flavorful, Palak Chicken Ingredients: 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces 2 cups fresh spinach leaves 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon ginger paste 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon garam masala powder 1/2 teaspoon salt 2 tablespoons butter or oil Fresh coriander, for garnish Instructions: 1. *Blanch Spinach*: Boil water in a large pot. Add spinach leaves and blanch for 30 seconds. Drain and immediately submerge in an ice bath to stop cooking. Once cooled, puree spinach in a blender or food processor. 2. *Sauté Onion and Garlic*: Heat butter or oil in a large pan over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and sauté for another minute. 3. *Add Chicken and Spices*: Add chicken pieces and cook until browned on all sides. Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well. 4. *Add Spinach Puree and Cream*: Add spinach puree and heavy cream or half-and-half. Mix well and bring to a simmer. 5. *Thicken Gravy*: Reduce heat to low and let gravy simmer for 10-15 minutes or until thickened. Stir occasionally. 6. *Serve*: Serve Palak Chicken hot, garnished with fresh cilantro and accompanied by rice, roti, or naan. Tips: 1. Use fresh spinach for best flavor and texture. 2. Adjust spice levels to taste. 3. Add a splash of lemon juice for extra brightness. 4. Experiment with different types of cream or milk for varying richness. 5. Serve with a side of raita (yogurt and cucumber sauce) for a cooling contrast. Nutrition Facts (approximate per serving): 1. Calories: 350 2. Fat: 20g 3. Saturated Fat: 10g 4. Cholesterol: 60mg 5. Sodium: 400mg 6. Carbohydrates: 15g 7. Fiber: 2g 8. Protein: 25g