Palak chicken, jise kabhi kabhi "saag chicken" ke naam se bhi jaana jata hai, ek mashhoor North Indian dish hai. Yeh dish palak (spinach) aur murg (chicken) ka mishran hai, jismein chicken ko palak gravy ke saath pakaya jata hai.

Palak chicken ka background Punjab ki khaas dish hai, jahan yeh traditional tarike se banaya jata hai. Punjab mein palak bahut hi prachalit sabzi hai, aur isko chicken ke saath milakar ek lazeez aur swadisht gravy banai jati hai.

Palak chicken ki tayyari ke liye sabse pehle palak ko saaf karke bareek kat liya jata hai. Fir ise paani mein blanch karte hain, jiske baad thande paani mein ise daal kar uske rang aur swaad ko banaye rakhte hain. Palak ke saath haldi, mirch aur namak bhi milaya jata hai.

Dusri taraf, murg ko masalon ke saath pakaya jata hai. Murg ko bhunne ke liye pyaaz, adrak, lehsun aur tamatar ka paste banaya jata hai, jismein garam masale aur dahi bhi daala jata hai. Jab yeh masala acche se bhun jaye aur tel chhod de, tab ismein chicken pieces milaye jate hain. Chicken ko pakane ke baad palak ki gravy ismein daali jati hai.

Palak chicken ko dhimi aanch par pakaya jata hai takki chicken aur palak ka swaad acche se mix ho jaye. Ismein thoda sa garam masala aur kasuri methi bhi milaya jata hai, jo is dish ko aur bhi zyada mazedaar banate hain. Palak chicken ko roti, naan, ya chawal ke saath serve kiya jata hai.

Palak chicken ka background traditional Punjabi cuisine se juda hua hai, jahan par palak aur murg dono ke istemal kaafi prachalit hai. Is dish ka swaad aur sehatmand tarike se banane se, yeh aajkal bharat mein aur duniya bhar mein logon ke dilo-dimag mein pasandida ban gaya hai.

Palak chicken, also known as "saag chicken" at times, is a popular North Indian dish. It is a combination of spinach (palak) and chicken, where chicken is cooked with spinach gravy.

Palak chicken has its origins in Punjab, a state in North India, where it is traditionally prepared. Spinach is a widely used vegetable in Punjab, and it is combined with chicken to create a delicious and flavorful gravy.

To prepare palak chicken, the spinach is first cleaned and finely chopped. It is then blanched in water to retain its color and flavor. Turmeric, chili, and salt are added to the spinach during the blanching process.

On the other hand, the chicken is cooked with spices. A paste of onions, ginger, garlic, and tomatoes is made and sautéed with a blend of spices and yogurt. Once the masala is well-cooked and the oil separates, chicken pieces are added to it. The spinach gravy is then poured into the chicken.

Palak chicken is cooked on low heat to allow the flavors of chicken and spinach to blend together. A dash of garam masala and kasuri methi (dried fenugreek leaves) is added, enhancing the taste of the dish. Palak chicken is typically served with roti, naan, or rice.

The background of palak chicken is rooted in traditional Punjabi cuisine, where the use of spinach and chicken is quite prevalent. Its delicious flavor and n