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North Indian Palak Chicken Recipe with Mustard Oil

Palak Chicken, or Spinach Chicken, is a delicious and healthy North Indian dish that combines tender chicken pieces with a creamy spinach gravy. This dish is not only packed with nutrients but also bursts with aromatic spices. While traditionally cooked with ghee or vegetable oil, using Double Hiran Mustard Oil adds a bold and earthy flavor that enhances its authenticity. In this blog, we’ll guide you through a rich and flavorful Palak Chicken Recipe with mustard oil that’s perfect for lunch or dinner.

Ingredients

For the Chicken Marinade:

• 500 g chicken (bone-in or boneless)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon yogurt
• 1 teaspoon ginger-garlic paste
• 1 tablespoon Double Hiran Mustard Oil
• Salt to taste

For the Spinach Gravy:

• 2 tablespoons Double Hiran Mustard Oil
• 2 bunches fresh spinach (palak), washed and chopped
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 1/2 cup water
• Fresh cream (optional, for garnish)

Instructions

1. Marinate the Chicken

1. Combine chicken, red chili powder, yogurt, ginger-garlic paste, salt, and Double Hiran Mustard Oil in a bowl with turmeric powder.
2. For best taste, thoroughly mix, then let it marinate for at least half an hour.

2. Prepare the Spinach Puree

1. Heat 1 tablespoon of Double Hiran Mustard Oil in a pan and sauté the chopped spinach for 2-3 minutes until wilted.
2. Allow it to cool slightly, then blend into a smooth puree and set aside.

3. Cook the Chicken

1. In a deep pan, set two tablespoons of Double Hiran mustard oil hot.
2. Add the cumin seeds and let them sputter.
3. Chop onions, then sauté till golden brown.
4. Add cut green chilies and ginger-garlic paste. Cook for two minutes till the raw scent vanishes.
5. Add the salt, tomato puree, and coriander powder. Cook till the masala separates from the oil.
6. Add the marinated chicken and, stirring now occasionally, simmer on medium heat for 10 to 12 minutes.

4. Combine Chicken and Spinach Gravy

1. Pour in the blended spinach puree and mix well with the cooked chicken.
2. Add kasuri methi, black pepper powder, and garam masala. Stir and let it simmer for another 10 minutes.
3. Adjust the consistency by adding water if needed.

5. Serve

1. Garnish with fresh cream (optional) and serve hot with roti, naan, or steamed rice.

Health Benefits

Using Double Hiran Mustard Oil in your Palak Chicken recipe adds not only a rich, earthy flavor but also numerous health benefits:

• Boosts Immunity: Spinach is packed with iron, vitamins, and antioxidants, while mustard oil has antibacterial properties.
• Heart-Healthy: Mustard oil is rich in omega-3 and omega-6 fatty acids, promoting cardiovascular health.
• Aids Digestion: Mustard oil’s natural compounds help with digestion and gut health.

Conclusion

A healthy and delicious meal, palak chicken tastes even better cooked using Double Hiran Mustard Oil. Must-try dish since the strong taste of mustard oil accentuates the tastes of spinach and chicken. Perfect for family dinners, this simple and nutrient-dense Palak Chicken Recipe with mustard oil will add great variation to your dining table.