Chicken Palak (Saag)


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1 chicken breast 1 tspn ground coriander
1 tbspn oil 1/8 tspn crushed dried red chillies
½ tspn fennel seeds 2 tbspn yogurt
100 gm onion (prepared weight) ¼ tspn salt
1 tspn ginger 90 - 100 gm spinach (palak)
½ tspn garlic ½ tspn methi (dried fenugreek leaves)
3 tbspn chopped tomatoes 1/8 tspn freshly ground black pepper
¼ tspn turmeric ¼ tspn garam masala



  1. Heat the oil in a wok over a medium heat and fry the fennel seeds for about 30 seconds.
  2. Add the onion and fry for 6 min.
  3. Add the ginger and garlic paste and fry for 1 min, stirring.
  4. Add the chopped tomatoes and cook, stirring for 4 min.
  5. Add the turmeric, ground coriander and crushed red chillies and cook, stirring, for 1 min.
  6. Add the chicken and cook, stirring for 2 min to seal.
  7. Remove from the heat and stir in the yogurt, return to the heat and cook for 1 - 2 min.
  8. Add 150 ml of warm water and salt and cook for 5 min, stirring regularly.
  9. Add the spinach and cook, stirring frequently, for 4 min.
  10. Stir in the methi, black pepper and garam masala and cook for 1 min.


  1. Serve with rice.
The preparation stage
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The finished meal