Palak Chicken Recipe | Dhaba Style Saag Wala Chicken | ढाबा जैसा पालक चिकन | Chef Sanjyot Keer

Palak Chicken / Saagwala Chicken
Prep time: 15-20 minutes
Cooking time: 1 hours
Serves: 5-6 people

Ingredients:
Marination
CHICKEN | चिकन 1 KG
SALT | नमक TO TASTE
LEMON JUICE | नींबू का रस OF 1 LEMON
GINGER GARLIC PASTE | अदरक लेहसुन का पेस्ट 1 TBSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
Spinach Paste
SPINACH | पालक 1 LARGE BUNCH
SALT | नमक A LARGE PINCH
SUGAR | शक्कर A PINCH
ICE COLD WATER | ठंडा पानी
FRESH CORIANDER | हरा धनिया A HANDFUL (WITH STALKS)
Final Cooking
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
WHOLE SPICES
CUMIN SEEDS | जीरा 1/2 TSP
CINNAMON | दालचीनी 2 INCH
BLACK PEPPER CORNS | साबुत काली मिर्च 6 NOS.
GREEN CARDAMOM | हरी इलायची 2 NOS.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
RED CHILLI | लाल मिर्च 2 NOS.
ONION | प्याज़ 5 MEDIUM SIZED. (SLICED)
GREEN CHILLI | हरी मिर्च 3 NOS. (SLIT)
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 2 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1.5 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 NOS. (DICED)
SALT | नमक TO TASTE
Tempering & final addition
GHEE | घी 1 TBSP
GARLIC | लेहसुन 1 TBSP (ROUGHLY CHOPPED)
ASAFOETIDA | हींग 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GINGER | अदरक 2 INCH (JULIENNE)
LEMON JUICE | नींबू का रस OF 1/2 A LEMON
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (ROUGHLY CHOPPED)
Method:
Add the chicken into a large bowl & cut the tendons of the drumsticks, then add salt lemon juice, ginger garlic paste & Kashmiri red chilli powder, mix well & set the chicken aside & let it marinate until you do the further processes of the recipe.
Bring water to a roaring boil in a stock pot then add salt & sugar into it, & keep a bowl of ice cold water ready on the side.
Once the water comes to a boil, add the spinach & fresh coriander, let it be in the boiling water for 15 seconds then transfer it into the ice cold water using tongs.
Squeeze the excess water out from the blanched spinach & fresh coriander & add it into a mixer grinder jar, grind it into a fine paste.
Set a large handi or kadhai over high flame, add the ghee & oil, let it get hot.
Add all the whole spices along with the sliced onions, stir well & cook over high flame until the onions turn golden brown.
Further add green chillies & ginger garlic paste, stir well & cook over high flame for a minute.
Then lower the flame & add all the powdered spices, add a splash of hot water & cook over medium to high flame for 3-4 minutes.
Then add the tomatoes, along with salt & cook over high flame for 2-3 minutes, then cover with a lid & cook over medium flame until the tomatoes turn mushy, keep stirring at intervals & if the masala gets to dry then add splashes of hot water & keep cooking it further.
Once the tomatoes get soft & mushy add hot water, stir well & cook over high flame until the oil separates.
Add the chicken, stir well to coat it with the masala & cook over high flame for 4-5 minutes, then add the spinach puree, stir again & cook until the puree changes it colour & becomes dark, this process will take upto 10-12 minutes.
Then add hot water to adjust the gravy, it should not be too thick nor too thin & cook until the chicken is fully cooked.
Then taste & adjust the seasoning if required.
To make the tempering heat a small pan over high flame on the side, add ghee & let it get hot.
Then add garlic & fry it until it turns light golden brown, then switch off the flame & add asafoetida & Kashmiri red chilli powder, stir quickly & pour the tempering over the chicken.
Add ginger juliennes, lemon juice, roasted kasuri methi powder, garam masala & fresh coriander, stir well.
Your delicious saagwala chicken is ready, serve it with some laccha parathas.

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Intro 0:00
Marination 1:18
Spinach Paste 2:04
Final Cooking 5:10
Plating 10:18
Outro 11:03