30-Minute Pakistani Palak Chicken
30-Minute Pakistani Palak Chicken is a spinach and chicken curry. It's flavorful and a quick recipe, great for a weeknight meal.
Servings: 4 people
Calories: 80kcal
Ingredients
- 1 lbs chicken quarters, breast, or thigh pieces
- 1 bunch spinach chopped
- ⅓ cup olive oil
- 1 medium onion sliced thinly
- 4 tbsp ginger garlic paste
- 1 medium tomato chopped
- 1 green pepper chopped
Whole spices
- 1 tsp cumin seeds
- 5 black peppercorns
- 4 cloves
- 4 green cardamoms
- 2 black cardamoms
- 2 round whole red peppers
Salt & Powdered spices
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ¼ tsp garam masala powder
- 1 tsp kosher salt or as needed
Garnish
- 1 tbsp dried fenugreek leaves kasuri methi
Instructions
- Wash the bunch of spinach and chop set aside.
- In a pot or a skillet on medium heat, add oil and let it heat up.
- Add onion and sauté it until light brown.
- Now add the whole spices and mix for 10 seconds.
- Add ginger garlic paste and mix it for 10 seconds.
- Now add chicken and sauté it until changes color.
- Add tomato and green pepper and mix well.
- Add yogurt, salt, powdered spices, and mix well.
- Next add the chopped spinach and mix well.
- Cover and let it cook for 10-15 minutes.
- Now you will see lots of water.
- Dry the water out by letting it cook open and stir occasionally, this process will take 10-15 minutes.
- Dry the water out until it looks like the video or final pictures.
- Garnish with dried fenugreek leaves.
- Serve it hot with a chapati or a naan.
Video
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 82mg | Fiber: 51g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 1mg