Usha Upchar » Palak chicken dry recipe

Palak chicken dry recipe

Recipe Categories: Appetizer - Non vegetarian,Non-Vegetarian Curries or Side Dishes

Posted by Usha on May 22nd, 2016

Preparation Time : 30 min Marination Time : 30 min Cooking Time : 30 min Serves : 4

Spinach (palak) chicken dry is a unique Indo Chinese style dry curry, which can be served as a starter or as a side dish. Similar to chicken Manchurian, but palak chicken dry is a beautiful blend of spinach with chicken and other simple ingredients, which taste awesome as a starter or as a side dish.

Ingredients:

For marination –

Chicken – 500 gm (cut into medium pieces)

Roasted gram powder – 3 tbs

Corn flour – 3 tbs

All purpose flour – 2 tsp

Tomato sauce – 2 tbs

Ajinamoto – 1/4 tsp

Salt

For seasoning –

Spinach (palak) – 1 big bunch

Onion – 2 medium thinly sliced

Green chilies – 2 to 3 no’s chopped

Garlic – 8 pods chopped

Ginger – 1/4 inch chopped finely

Chilly Sauce – 1 tbs

Pepper powder – 1/2 tsp

Coriander – 1 small bunch chopped

Oil

Salt

Method:

Rinse chicken pieces in water, drain the water in it. Take a clean bowl add all the ingredients for marination, mix it to a thick batter by adding little by little water, add chicken pieces into it mix it well so that the batter coats the chicken properly. Set aside for at least 30 min for marination.

Blanch spinach (rinse palak leaves in water, drain the water in it, heat a kadai, add palak in it close the lid for 3 to 4 min, remove from the flame allow it to cool.)

Blend spinach (palak) into puree and keep ready.

Heat oil in a pan to deep fry marinated chicken pieces, Deep fry until chicken turns to golden brown in colour, continue it for 1 or 2 batches, cook it in a medium flame, so that the chicken is done properly.

Keep all the ingredients ready to start as shown in the above image.

Heat a pan by adding little oil in it, when it is hot add chopped green chilies, ginger, garlic fry until you get a fresh aroma, then add sliced onion, fry until it turns to golden brown.