Palak chicken: A true Pakistani delight

My palak chicken didn’t just get approved by him, but I was also requested to make some for him to take along to Warwick

For the year he was there, I used to make a stack of food and freeze it for him to take along for the next two weeks

A quarter into the year, I started getting phone calls from his Pakistani and Indian class mates with specific requests for food, followed by thank you phone calls

I wasn’t thrilled to find out that O’s flat mates were eating all of his home cooked food

My first-hand experience taught me that the one thing that you miss the most while living away from home is the home cooked food

I quietly doubled the food he took to Warwick

Things sisters do for their little brothers!!! Last night, O called me from his office and asked me if I could make some palak chicken for him

I am always happy to fulfil such farmaish (requests)

Here is the recipe: Ingredients: Chicken – ½ kilo or 6-8 pieces Fresh spinach – 1 kilo (you can use frozen if fresh is not available) Tomatoes – 4 medium sized (make a puree with two green chillies) Fresh ginger garlic paste – 1 tbsp (heaped) Mustard seeds – 1 tbsp Dried whole chillies – 4 or 5 Roasted cumin seeds – 1 tbsp (crushed) Roasted coriander seeds – 1 tbsp (crushed) Crushed red chillies - 1 tsp (adjust to taste) Salt – 1 tsp (adjust to taste) Oil – 6 tbsps Steps: 1

Wash the spinach and steam it in a large pan

Once steamed, puree it with the hand blender

Put aside


Heat the oil and add ginger garlic paste to it

Cook till its changes colour


Add mustard seeds to it

Let it cook for a minute till you can smell them

Add the dried red chillies and cook for 10 seconds

Add a dash of water to stop it from burning


 Add cumin and coriander seeds

Cook for 30 seconds


 Add chicken and cook for five to seven minutes till it completely changes colour


Add tomatoes, salt and crushed chillies and cook till the water dries


 Now add pureed spinach

Cook till the water dries and the oil comes out on the side

I love serving this with boiled basmati rice

This also pairs well with homemade chapatti

We had it with boiled rice, but you could always go completely desi and serve it with makaai ki roti

 I guarantee there is nothing more delicious you can have

All photos: Ambreen Malik This post originally appeared here

Date:07-Apr-2016 Reference:View Original Link