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Palak Chicken Recipe

Palak Chicken Recipe

Palak Chicken Image 1I personally think that curries shouldn’t be too spicy, if they are then you tend to lose the flavour and just taste spiciness. I tend to stick with a Balti as they have a little spice but are jam packed full of flavour.

I do not tend to make many curries but have started to venture out of my comfort zone and start making a few different curries. I came across this Palak Chicken Recipe when going through Beyond Brilliant by Dipna Asand, you can read my review of this book by clicking here

Palak Chicken is a chicken curry dish from Punjabi and is made from a spinach masala sauce, perfect if you like the taste of spinach which I love.

The recipe requires you to make you own masala sauce using green finger chillies, you could just buy the sauce but I personally think you get more flavour by making it and its not very complicated at all! You just need to be careful of how many green chillies you used, I made it a second time and put too many in and believe me it was hot!!

Palak Chicken Image 2

Read my full review of Dipna’s book Beyond Brilliant

The first thing I did was put some oil on the heat and once hot drop in a teaspoon worth of coming seeds and allow these to coat in oil for a minute or two. I then put the onion in to sweat, depending on how high you have the heat would determine how long it takes. You don’t want it to be so hot that the onions burn but become a nicely caramelised.

Garlic to me is a thing of beauty, I could have it in almost any dish. So to be like any good curry this one needs a good amount of garlic paste added to it, along with the crushed green finger chilies. Palak chicken is a tomato based curry so once the garlic and green chilies are well mixed we want to add in the plum tomatoes and allow to coo for a few minutes until everything is well combined.

Palak Chicken Image 5

Read my full review of Dipna’s book Beyond Brilliant

Interestingly you then need to take it off the heat and use a hand blender to ensure all the onion and tomatoes are blended up. The mixture becomes thicker and even changes to a orange colour, believe me the smell coming from it is intense and amazing!

Once back on heat you then add in all the additional spices minus the garam masala and allow it to cook for a good 12-20 minutes. Now its time to add in the yummy spinach and cook for another 10 minutes to allow the spinach to whittle down, by now I was smelling it and it was really making me hungry….I couldn’t wait to get a taste of it.

Once its thickened up you then want to add the chopped chicken to the dish, you could use other meats such as lamp – I do think it would be just as nice, chicken however works incredibly well. Continue allowing the meat to cook until its fully cooked. When your ready to serve add in some coriander and garam masala and mix it all up.

Palak Chicken Image 4

Read my full review of Dipna’s book Beyond Brilliant

I severed the Palak chicken with a nice mound of rice and sprinkled a little coriander over me it was amazing!

As this curry is tomato based its not very high in calories so it could be eaten when following a low calorie, controlled diet. I do some Slimming World meals so left the butter out, you could even sweat the onions with fry light instead of oil.

Palak Chicken Recipe

The ingredients below does say it would serve 4-5 people, if you are just having this curry and rice then id say that its more suitable for 2. If however your mixing it with Naan, other dishes then perhaps you would have less so it would be suitable for more people.

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Palak Chicken Image 1
Palak Chicken Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
I got this Palak Chicken recipe from Dipna's book and it was very easy to make and tasted incredible. It is full of so many flavours and is now my go to Indian.
Course: Main
Cuisine: Indian
Servings: 2 People
  • 750 g diced chicken
  • 3 bunches of spinach chopped
  • 420 g of peeled plumbed tomatoes
  • 1 1/2 Onions finely chopped
  • 4 green finger chilies crushed into a paste
  • 2 tablespoons of garlic paste
  • 100 ml of oil
  • 1 1/2 tsp Garam Masala
  • 1 1/4 red chilli powder
  • 1 1/4 turmeric powder
  • 1 cumin seeds
  • pinch salt to taste
  1. Heat oil and add the cumin seeds to sizzle in the oil for a minute
  2. Add the onions to the saucepan and cook until golden brown, roughly takes 10 minutes
  3. Add the Garlic Paste and crushed green chillies and cook for around a minute
  4. Add the peeled plum tomatoes to the saucepan and mix until they are well combined
  5. Remove from saucepan and using a hand blender, mix until thicker and turned to an orange colour
  6. Put back on heat and add turmeric, red chilli powder and cook for roughly 12 minutes
  7. Add the chopped spinach, mix together and combined for 10 minutes
  8. Add the chicken, mix and leave for 12 minutes or until the chicken is fully cooked
  9. Once its all cooked add the coriander and garam masala and cook for a minute
  10. Remove and serve….enjoy!!

I cannot stress enough how amazing this Palak Chicken Recipe is how it tastes excellent, I would really recommend it to anyone!

Beyond Brilliant Book Review 1This recipe was from Beyond Brilliant book by Dipna Asand and based on meals from the Brilliant restaurant. If you like curries and want to make some great tasting dishes then I would really recommend checking it out. I have done a review of the recipe book and would love it if you read it and let me know your thoughts.

Read my full review of Dipna’s book Beyond Brilliant

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Easy Chicken Balti Recipe

I have never cooked any Indian meals before, I love indian food however usually order it from a takeaway as always thought they were hard to make. I decided that I really wanted to give it a go so came across this easy chicken Balti recipe, it was inspired by this recipe here – I made a couple of additions but most of it remained the same and turned out great!

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Chicken Balti Recipe
Easy Chicken Balti Recipe
This recipe was originally done by Jamie Oliver, with some slight changes.
  • 3 garlic Cloves
  • 1 Red chilli Fresh
  • 1 Fresh Ginger roughly 1 thumb length
  • 2 Onions
  • Vegetable Oil
  • 1 Cinnamon Stick
  • 2 Fresh Bay Leaves
  • 12 Cardamom Pods
  • 4 Skinless Chicken Breasts
  • 1 tsp Garam Masala
  • 1 tsp cumin
  • 1 tsp Coriander
  • 4 Ripe tomatoes
  • 1 Red Pepper
  • 5 Mushrooms chopped
  • 150 g low fat natural yoghurt
  • 1 Small tin of tomato puree
  1. Deseed chilli and peel the garlic
  2. Chop both garlic and chilli into small pieces and place into a pestle and mortar
  3. Bash to form a rough paste and add a little salt and pepper
  4. Peel the ginger and chop it into small pieces, add to paste and bash further down
  5. Heat a lug of oil in a large pan over a medium heat
  6. Add the cinnamon, bay leaves and cardamom and stir for a couple of minutes
  7. Finely chop the 2 onions and add these to the pan
  8. Fry for around 15 minutes or until they are soft, ensure they are not coloured
  9. Chop the chicken into chunks, add these to the pan and cook for 5 minutes
  10. Stir the chilli paste into the pan
  11. Cook for an additional 5 minutes
  12. Add Garam Masala, cumin and coriander and mix well
  13. Halve and then chop the tomatoes and add them to the pan
  14. Chop Pepper and mushrooms and add to the pan
  15. Simmer for 15 minutes or until the tomatoes have broken down
  16. Add the yogurt to the pan and mix well
  17. Cook for 15 minutes until the chicken is fully cooked and tender
  18. Add the tomato puree and stir in well

Traditionally it would not contain tomato puree, pepper or mushrooms. I added the pepper and mushrooms to add a little more to the curry. Whilst cooking I also felt that it was not thick enough, the tomatoes puree gave it a nice red colour whilst also thickening it. Next time I would add an extra chilli as I felt 1 was not enough as it didn’t have much spice.

Chicken Balti Recipe

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