Chicken saagwala Palak Chicken recipe शादी वाला पालक चिकन

For Blanching

• In a deep sauce pot, Add water for boiling. Once it starts boiling, add sugar, salt to taste, baking soda, spinach, coriander leaves, green chilli, cook for 1 minute. Remove and dip it into ice cold water to stop further cooking. After cooling, strain the spinach and remove excess water.
• Puree the blanched spinach with smooth consistency. Use a little amount of water if required.
• Keep the puree aside for further use.

For Marination

• In a bowl, add chicken (drumstick) , salt to taste, dry fenugreek leaves, degi red chilli powder.
• Marinate everything well and keep it for 10-15 minutes.

For Curd Mixture

• In a bowl, add curd, turmeric powder, degi red chilli powder, coriander powder, cumin powder and ginger garlic paste and mix it well. Keep aside for further use.

For Palak Chicken

• In a heavy bottom pot, add ghee, oil once it’s hot, add cumin seeds, mace, green cardamom, black peppercorns, cloves and let it splutter well.
• Add onion and saute on medium flame until light brown in color.
• Add tomatoes, dry fenugreek leaves and saute it for 2-3 minutes.
• Add curd mixture and mix it well.
• Add marinated chicken and sear it on medium flame. Add prepared spinach paste and mix it well.
• Cook on medium flame for 15-20 minutes.
• Add a little water and mix it well. Cover it with a lid and cook for 3 minutes.
• Serve in a serving bowl garnish with prepared rogan, crushed black peppercorn, coriander sprig and serve hot.

For Rogan (Tadka)

• In a tadka pan, add heat ghee, add garlic and saute it well.
• Add degi red chilli powder and mix it well.
• Keep it aside for further use.