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Palak Chicken (or Spinach Chicken) is a basic, spicy, easy to make Indian chicken recipe that combines chicken with pureed spinach. Works as an excellent one-dish meal recipe as it combines the chicken and vegetable, making it an excellent idea if you’re strapped for time (under 30 minutes to make) . If you’ve heard the name Green Chicken tossed around, more than likely it refers to this dish (or it could also refer to either Dhania Chicken or Pudina Chicken.) Not important – take home is Palak Chicken is easy to make, quick to make and perfect if you’re short of time.
Total time: 40 minutes (Prep time: 10 minutes, cook time: 30 minutes). Serves 4 people.

Ingredients

1. Chicken – 1 kg (clean it and remove the skin and fat. Keep the fat if you don’t particularly care about clogging your arteries) – cut into pieces.
2. Spinach – 2 bunches (no idea about the actual weight though because they sell it as a bunch. You are able to grip 2 bunches in one hand. If you’ve got midget hands, double the amount.
3. Medium Onions – 2 diced
4. Green Chillies – 3 diced
5. Ginger paste – 1 tablespoon
6. Garlic paste – 1 tablespoon
7. Meat masala – 2 teaspoon
8. Turmeric – 1 teaspoon
9. Pas Phoron – ½ teaspoon – Adds flavour to the oil. Here is the recipe.
10. Red chilli powder – 1 teaspoon
11. Salt – 1 teaspoon
12. Olive oil – 1 teaspoon

1. Heat the oil in the pressure cooker and roast the pas phoron. After 30 seconds, add the onions and fry for 2 minutes. Then add the ginger paste and garlic paste. Turn the heat slightly down. You’re using very little oil so you don’t want everything sticking to the cooker. Toss them around.
2. After 30 seconds of tossing, add the meat masala, turmeric, red chilli powder and salt. Toss for around a minute and add the chicken. Turn the heat back up and keep stirring till the masalas mix with all the pieces and all the waters cooked off.
3. While that’s going on, puree the spinach and the chopped chillies. If your blender isn’t happy with a dry puree (hint: Do you smell smoke?), add ½ cup of water.
4. When the chicken’s dry, add the pureed mixture. Mix well, cover the cooker.
5. After the 1st whistle, turn the heat down and cook on simmer for 6 minutes.
6. WAIT for the cooker to completely stop whistling and steaming before opening it.

And there you have it. Leave the cooker open if you want the gravy to dry up a bit. If you like gravy, leave the lid on till you actually eat.