Recipes · North Indian · Main
Palak Chicken
Chicken simmered in a rich, fragrant gravy, hearty and comforting.
Method
For 4 · quantities update with the serves control
- 1
Prep the chicken
Boil the chicken until about 95 percent cooked, then set it aside. It finishes cooking in the sauce, so it stays tender and soaks up the flavour.
- 2
Warm the gravy
Heat a teaspoon of oil, butter or ghee (whichever you prefer) in a pan for a few seconds, then add 196 g of the base with 100 g of water and let it come together over a gentle flame for a minute or two.
- 3
Bring it together
Add the cooked chicken and simmer for about 5 minutes, stirring now and then, until the gravy clings to every piece and the oil just begins to glisten on top.
- 4
Finish
Scatter freshly chopped coriander over the top and serve hot.
Chef's tip. keep the same ratio for any batch - just multiply every quantity by your number of portions.