Chicken Aloo Palak
A Pakistani comfort classic combining palak chicken and aloo palak in one pot. Tender chicken and soft boiled potatoes braised in a thick, spiced spinach and tomato masala, finished with cream, lemon, and kasuri methi.
Ingredients
- 1/4 cup oil
- 2 tsp cumin seeds
- 2 medium onions chopped
- 3 medium tomatoes chopped
- 500 g baby spinach or plain spinach chopped
- 2 to 3 tsp vegetable masala
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 to 2 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 600 g chicken bone in legs or any cut you prefer
- 4 to 5 medium potatoes boiled and cubed
- 1/4 cup cream
- Juice of half a lemon
- Kasuri methi to finish
Instructions
- Heat oil in a large pot over medium heat. Add the cumin seeds and let them sizzle until fragrant. Add the chopped onions and cook until deeply golden and brown. Add the tomatoes and all the spices. Cook until the tomatoes are fully softened and the oil begins to separate.
- Add the chicken pieces and stir to coat in the masala. Add a splash of water, cover, and cook on medium low heat until the chicken is almost cooked through.
- Remove the lid and add the chopped spinach, blitzed in a food processor if using baby spinach. Stir through the chicken and masala and cook uncovered until the spinach wilts and the excess water dries up completely. The gravy should be thick and dark green.
- Add the boiled cubed potatoes and pour in the cream. Stir gently to coat without breaking the potatoes. Cook until the oil separates and rises to the surface.
- Finish with lemon juice and a generous pinch of kasuri methi. Stir once and serve hot with chapati or rice.
Video
Nutrition
Calories: 480kcal
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