Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, punjabi style spinach and chicken curry with homemade chapati🍛. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
@Food with Chetna is in her kitchen teaching us how to make her all-time favorite comfort food: Punjabi-Style Chicken Curry! Pair with chapatis or naan, or.. Recipe: Yummy Punjabi style spinach and chicken curry with homemade chapati🍛.
Punjabi style spinach and chicken curry with homemade chapati🍛 is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Punjabi style spinach and chicken curry with homemade chapati🍛 is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have punjabi style spinach and chicken curry with homemade chapati🍛 using 28 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Punjabi style spinach and chicken curry with homemade chapati🍛:
- Take 4 pieces chicken tight (cut into bite size if prefer)
- Prepare 3 green chilli, chopped
- Take 2 cloves garlic
- Prepare 1 tbsp grated ginger
- Get 1 onion, finely sliced
- Get 1 tsp ground coriander
- Make ready 1 tbsp turmeric
- Get 1 tsp cumin seed
- Prepare 1 tsp mustard seeds
- Prepare 1 cinnamon stick
- Prepare 2-3 pods cardamom
- Get 400 g chopped tomatoes (or the whole tin)
- Get 1 big bag spinach
- Make ready Chapati
- Get 2 cup chapati flour
- Get 1 cup water
- Prepare 1 tsp sugar
- Make ready 1 pinch salt
- Get 1 tbsp vegetable cooking oil
- Take Marinate spices for chicken
- Make ready 1/2 turmeric
- Prepare 1 tsp garam masala
- Prepare 4 cloves garlic (minced)
- Take 1 tsp ground coriander
- Take 1 tsp ground cumin
- Prepare 2-3 tbsp cooking oil
- Make ready 1 tbsp grated ginger
- Prepare 1 tsp chilli powder
Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer. This restaurant style spicy Punjabi palak paneer recipe prepares a yummy curry by cooking shallow fried. Chicken on the bone cooked till tender in a simple spicy punjabi style onion tomato style gravy. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
Steps to make Punjabi style spinach and chicken curry with homemade chapati🍛:
- Marinate your chicken with the marinate spices, leave it over night or at least 1 hour.
- On the medium heat pan, add a little bit of vegetable cooking oil and then chicken, brown your meat for a few minutes until your chicken nicely cooked around the outside skin. Remove the chicken to different plate. Use the same pan, add 1 tbsp of vegetable cooking oil and add cardamom pods, coriander seeds, mustard seed, cumin seeds and stir well.
- Add onion in and keep stirring, then add turmeric, ground coriander, mustard seeds, grated garlic and ginger and stir them well. Then add your half cooked chicken back in. Add chopped tomato in along with 1/2 cup of water. Simmer for another 10-15 minutes. Seasoning with salt and add spinach in, mix well.
- To make chapati, add flour, water, sugar, salt and vegetable cooking oil in a mixing bowl. Mix it by hand until form to dough. Cling film it and leave it rest for 30 min.
- Take the chapati dough out (about golf ball size) the dip both side into plain flour and roll it out to thin circle.
- On dry medium heat pan, place your chapati on and let it cook for 1-2 min on one side then turn over. When both side cooked take it out and you can brush them with butter and garlic oil.
- Serve with your delicious chicken and spinach curry 🍛
1.
Urad dal is stickier and heavier than other dals, so this is a thick-style dal," says. We only used spinach and onion in this curry to keep it quick and simple, but you can include pretty much any vegetables. Instead of serving this spinach curry with plain rice, mix some lime juice and fresh coriander in to the rice before serving. A little tip about tinned tomatoes - we always use whole. Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
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