Palak Chicken Recipe For a Delicious and Healthy Winter Meal

It's time to add a meaty touch to the traditional palak paneer, which you've undoubtedly already tasted.

For some reason we look for soul-satisfying delicacies to eat when curled up in the warmth of the night throughout the winter. And it turns out that one of the coziest meals of all is a bowl of excellent chicken curry for dinner. Nothing compares to enjoying a meal of steamed rice, fluffy chapatis, and a filling serving of chicken curry. It not only soothes and satisfies the soul, but it also improves our health.

Having said that, here is a delicious recipe for chicken with palak. Palak can be a great addition if you're looking for a more nutritious option for this season. It's time to add a meaty touch to the traditional palak paneer, which you've undoubtedly already tasted.

Health Advantages of Palak (Spinach):

Palak, another name for spinach, is one of the most popular winter vegetables. The green leafy vegetable is a powerhouse of calcium, iron, Vitamins A and C, potassium, and a host of other health benefits. Experts typically suggest including this leafy green vegetable in our winter diet as a result.

Our palak chicken recipe is hearty and a healthier alternative to the many great curries, wraps, parathas, and smoothies that can be made with it.

Let's get started by learning how to make it at home using a few basic steps.

Chicken Palak Recipe: How To Prepare Chicken Palak

4 tablespoons of plain, unsweetened yogurt, salt, turmeric powder, red chili powder, coriander powder, and garam masala powder should be used to marinate the chicken.

Combine completely and set away while you prepare the curry's other ingredients.

Blend spinach with flavorful spices to create a paste. Ginger, garlic, and whole spices should be added to a pan with oil and sauteed for one minute. When everything is finished, add the tomatoes and let them sit until they are mushy.

The chicken should then be added, along with a cup of water, and cooked for five minutes.

Once finished, stir in the spinach paste. Place a lid on the pan and cook it!

Please take note that the spinach will be pan-fried in this recipe rather than being blanched. Compared to blanching, pan-frying the spinach takes less time, and it retains more of its nutritional value in the water.

What are you still holding out for? Have fun cooking!