Halwai Style Palak Chicken Recipe for Food Processor

Palak Chicken is a popular Indian dish that combines tender chicken with a creamy spinach sauce. It's a classic and healthy way to get your daily dose of protein and vitamins. But what if you want to take this recipe to the next level? What if you want to make it halwai style, with the perfect blend of spices and a rich, flavorful gravy? And what if you want to use your food processor to make the process easier and faster? In this article, we'll show you how to do just that.

Table of Contents

1.    Introduction
2.    Ingredients
3.    Step-by-Step Instructions

1. Preparing the Chicken
2. Making the Gravy
3. Blending the Spinach
4. Cooking the Chicken
5. Adding the Spinach

4.    Tips and Tricks
5.    FAQs
6.    Conclusion

Introduction

If you're a fan of Indian food, chances are you've tried palak chicken at least once. This dish is made by simmering chicken in a rich spinach gravy, which is flavored with a blend of aromatic spices. But what if you could take this classic dish and give it a halwai twist? Halwai is the Hindi word for a traditional Indian sweet maker who specializes in creating desserts and snacks. Halwai style dishes are known for their rich flavors, complex spices, and mouth-watering textures. And with the help of your food processor, you can recreate that magic in your own kitchen.

Ingredients

To make halwai style palak chicken, you will need the following ingredients:

1. 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2. 2 cups fresh spinach leaves, washed and chopped
3. 1 large onion, chopped
4. 3 cloves garlic, minced
5. 1-inch piece of ginger, peeled and grated
6. 2 medium-sized tomatoes, chopped
7. 1/2 cup heavy cream
8. 1/4 cup ghee or vegetable oil
9. 1 teaspoon cumin seeds
10. 1 teaspoon coriander powder
11. 1 teaspoon garam masala
12. 1/2 teaspoon turmeric powder
13. 1/2 teaspoon red chili powder
14. Salt to taste

Step-by-Step Instructions

Preparing the Chicken

1. In a large bowl, add the chicken pieces, along with 1/2 teaspoon of turmeric powder and salt to taste. Mix well and set aside for 15 minutes.
2. In a large skillet or kadhai, heat 1/4 cup of ghee or vegetable oil over medium-high heat.
3. Add 1 teaspoon of cumin seeds and let them splutter for a few seconds.
4. Add the marinated chicken and cook for 5-6 minutes, or until the chicken is cooked through. Remove from heat and set aside.

Making the Gravy

1. In the same skillet or kadhai, add the chopped onions and sauté until they turn translucent.
2. Add 3 cloves of minced garlic and 1-inch piece of grated ginger. Sauté for a minute.
3. Add 2 chopped tomatoes and sauté for another 2-3 minutes, or until the tomatoes are cooked and mushy.
4. Add 1 teaspoon of coriander powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of garam masala. Mix well and cook for a minute.
5. Remove from heat and let the mixture cool for a few minutes.

Blending the Spinach

1. Add the chopped spinach leaves to a food processor and blend until smooth.
2. Add the cooled onion

Cooking the Chicken

1. Return the skillet or kadhai to medium-high heat.
2. Add the cooked chicken pieces to the tomato-onion mixture and mix well.
3. Add 1/2 cup of heavy cream and stir until well combined.
4. Cook for 3-4 minutes, or until the gravy thickens and the chicken is coated in the sauce.

Adding the Spinach

1. Add the blended spinach to the skillet and mix well.
2. Cook for another 2-3 minutes, or until the spinach is cooked and the sauce has thickened to your liking.
3. Remove from heat and let it sit for a few minutes before serving.

Tips and Tricks

1. If you prefer a smoother texture, you can puree the onion-tomato mixture after it cools down before adding it to the chicken.
2. To make this dish spicier, increase the amount of red chili powder or add some chopped green chilies.
3. If you're short on time, you can use frozen spinach instead of fresh. Just thaw it before blending.
4. You can adjust the amount of cream depending on your preference. For a lighter version, you can use half-and-half or coconut cream instead of heavy cream.

FAQs

Can I use bone-in chicken for this recipe?

1. Yes, you can use bone-in chicken thighs or drumsticks instead of boneless breasts. Just adjust the cooking time accordingly.

Can I make this dish ahead of time?

1. Yes, you can prepare the gravy and chicken separately and refrigerate them for up to two days. When you're ready to serve, just heat them up separately and combine them.

Can I freeze this dish?

1. Yes, you can freeze the cooked chicken and gravy in an airtight container for up to three months. Thaw it in the refrigerator overnight and reheat it on the stove before serving.

Can I use a blender instead of a food processor?

1. Yes, you can use a blender to puree the spinach, but it may not be as efficient as a food processor. You may need to add some water to help it blend.

Can I use frozen chicken for this recipe?

1. It's not recommended to use frozen chicken, as it will release water and make the sauce watery.

Conclusion

Halwai style palak chicken is a delicious and healthy dish that's perfect for any occasion. By using your food processor to blend the spinach and preparing the chicken in a skillet or kadhai, you can create a restaurant-quality dish in the comfort of your own home. Don't be afraid to experiment with the spices and cream to make it your own. We hope you enjoy making and eating this flavorful and aromatic dish.

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