{"id":1254,"date":"2017-02-11T13:00:39","date_gmt":"2017-02-11T18:00:39","guid":{"rendered":"https:\/\/ruku.kazia.com\/?p=1254"},"modified":"2017-02-11T18:05:11","modified_gmt":"2017-02-11T23:05:11","slug":"palak-chicken-recipe","status":"publish","type":"post","link":"https:\/\/ruku.kazia.com\/?p=1254","title":{"rendered":"Palak Chicken Recipe"},"content":{"rendered":"

My sister-in-law was asking me how to make this particular recipe a couple of years ago, and when I was talking with her a few days ago I realized I haven’t put this up on the blog as yet, so here we are.<\/p>\n

I got the idea to make this from my sister,<\/a> who actually uses fried onions and ‘smokes’ it in the end. I didn’t use that method this time, but feel free to go that route. Smoking the dish, especially if you’re making it for a party, really makes it feel fancy. If you have picky eaters at home, go ahead and puree the spinach before adding it into the recipe so everyone’s happy.<\/p>\n

You could serve the chicken with rice or roti\/naan. Here’s how to make it :<\/p>\n

1. Chop one large tomato and microwave it on high for 2 minutes.<\/p>\n

\"IMG_20170209_134508\"<\/a><\/p>\n

2. Blend the tomato, with 1\/4 cup cooked onions,<\/a> 2 chillies, and 1\/2 cup water until smooth.<\/p>\n

\"IMG_20170209_134604\"<\/a><\/p>\n

3. Heat a large sauce pan or pot. Put in 1 tbsp butter and 1 tbsp oil. Add in 1 tsp crushed kasoori methi leaves, 3 cloves minced garlic, and 1 tbsp minced ginger. Stir for a minute until fragrant.<\/p>\n

\"IMG_20170209_134907\"<\/a><\/p>\n

4. Pour in the blended mixture. Put in 1.5 tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, 1\/2 tsp garam masala,1\/4 tsp tumeric, and 1\/2 tsp chilli powder. Bring to a boil.<\/p>\n

\"IMG_20170209_135002\"<\/a><\/p>\n

\"IMG_20170209_135114\"<\/a><\/p>\n

5. Chop three chicken breasts and add to the pot. Bring to a boil, cover and cook for 15-20 minutes on a medium flame.<\/p>\n

\"IMG_20170209_135325\"<\/a><\/p>\n

6. While the chicken cooks, microwave 6 cups of spinach. Chop the wilted spinach into smaller pieces. Add the spinach to the chicken.\"IMG_20170209_135448\"<\/a><\/p>\n

\"IMG_20170209_140220\"<\/a><\/p>\n

\"IMG_20170209_140257\"<\/a><\/p>\n

7. Pour in 1\/2 cup of half n half. Add 1 tbsp of lemon juice and 1\/4 tsp black pepper. Bring to boil, lower heat and simmer for 5 minutes. Cook the chicken for about 5-7 minutes longer on medium-high heat, if you prefer it more dry.<\/p>\n

\"IMG_20170209_140325\"<\/a><\/p>\n

\"IMG_20170209_140627\"<\/a><\/p>\n

 <\/p>\n

8. If you’d like to smoke the chicken, follow steps 8 – 10 of this link<\/a>.<\/p>\n

Serve hot, with rice or naan\/roti.<\/p>\n

\"IMG_20170209_141605\"<\/a><\/p>\n

\"IMG_20170209_141623<\/a><\/p>\n

\"IMG_20170209_141449\"<\/a><\/p>\n

Note : You could use almond\/cashew milk instead of the half n half.<\/p>\n","protected":false},"excerpt":{"rendered":"

My sister-in-law was asking me how to make this particular recipe a couple of years ago, and when I was talking with her a few days ago I realized I haven’t put this up on the blog as yet, so here we are. I got the idea to make this from my sister, who actually … Continue reading Palak Chicken Recipe<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1267,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[70,266,264,241,265,263],"_links":{"self":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1254"}],"collection":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1254"}],"version-history":[{"count":6,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1254\/revisions"}],"predecessor-version":[{"id":1275,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/1254\/revisions\/1275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/media\/1267"}],"wp:attachment":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}