Especially Winter: How to Prepare Chicken Palic for a Delicious Winter Meal



There’s just something about winter that makes us crave soul-satisfying treats we can sip on while snuggling up in the warmth of the evenings. And it turns out that a bowl of delicious chicken curry for dinner is one of the most comforting dishes ever. There’s nothing quite like sitting down to a meal of steamed rice, fluffy chapati, and a nourishing bowl of chicken curry. It not only satisfies the soul and provides solace, but also benefits our health. Having said that, we have a delicious recipe for chicken palak. When it comes to choosing a more nourishing option for the season, adding Palak can be an excellent choice. You might have tried the classic paneer. Now it’s time to give a meaty touch.

Health benefits of spinach:

spinachPalak, also known as palak, is one of the most consumed winter vegetables. Along with many other health benefits, green leafy vegetables are packed with calcium, iron, vitamins A and C, and potassium. For this reason, experts often advise including this green leafy vegetable in our winter diet. While it can be used in a variety of delicious curries, wraps, parathas and smoothies, our chicken palak recipe soothes the soul, making it a healthy affair. Without further ado, let’s learn how to make it at home with some simple steps.

Chicken Palak Recipe: How to make Chicken Palak

Marinate the chicken in 4 tablespoons of plain unsweetened yogurt, salt, turmeric powder, red chilli powder, coriander powder, and garam masala powder. While preparing the other ingredients for the curry, mix them well and set aside.

Make spinach paste by mixing it with flavorful spices. Add oil to the pan, add whole spices, ginger and garlic and sauté for a minute. Once done, add the tomatoes and wait until they are soft and mushy.

After that add the marinated chicken, add a cup of water and let it cook for five minutes. Once done, add the spinach paste and mix well. Cover the pan and let it cook! For the detailed recipe, click here.

Please note: in this recipe, we will not be blanching the spinach; Instead, we’ll fry it. Pan-frying spinach is less time-consuming than blanching, and it doesn’t lose nutrients to the water like blanching.

So what are you waiting for? Try this recipe and tell us how you liked it all in the comments below. Happy cooking!

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