Recipe: Delicious Palak Chicken Korma Restaurant Style Recipe

Palak Chicken Korma Restaurant Style Recipe. This is the curry house style korma curry sauce recipe adapted from my cookbook 'The Curry Guy'. I halved the recipe so that it is closer to a curry house portion. If you are looking for my original pre-book chicken korma, you can still find it here.

It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. You can have Palak Chicken Korma Restaurant Style Recipe using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Palak Chicken Korma Restaurant Style Recipe

1. You need of chicken.
2. You need of ginger garlic green chilli paste.
3. You need of spinach.
4. Prepare of yogurt.
5. It's of big sized onion chopped.
6. You need of cashews.
7. Prepare of cumin powder.
8. Prepare of coriander powder.
9. You need of garam masala powder.
10. It's of milk and milk cream.
11. You need of butter.
12. Prepare of clove.
13. It's of cinnamon stick.
14. You need of pepper corns.
15. It's of cardamoms.

The curry base part of the recipe actually. Saagwala Chicken recipe is one of the finest and healthiest of all the chicken recipes. Saagwala Chicken which is packed with flavour and taste from the fresh spinach along with a perfect blend of spices. Serve it along with Jeera Pulao or Butter Naan for a delicious dinner.

Palak Chicken Korma Restaurant Style Recipe step by step

1. Marinate chicken with ginger garlic green chilli paste yogurt and salt for 30 minutes.
2. Boil cashews and onions together in 1 cup water on medium flame till water is reduced and they become soft...then cool and grind to a very fine paste.
3. Blanch spinach in boiling water for just a minute then remove drain...then cool and then grind to a fine paste.
4. Heat oil or ghee in a vessel add clove cardomom cinnamon peppercorns once they splutter add marinated chicken.
5. Cook on high flame till water evaporates and oil comes out for detailed recipe video click on the given link below https://youtu.be/ybJ4THt7UWo.
6. Then add boiled cashews and onions paste also add coriander powder cumin powder garam masala powder pinch turmeric mix well.
7. Cover and simmer 15 to 20 minutes open and mix in between to avoid masala from burning.
8. After 20 minutes add milk and cream mixture to adjust gravy consistency,mix well boil and simmer 10 minutes or till chicken is cooked..
9. Now add spinach puree mix well add water if required to adjust consistency it should be medium to thick and not very thin.
10. Boil cover and simmer 3 to 4 minutes then add a tbsp butter mix well or u can use ghee off gas remove from heat keep covered few minutes.
11. Serve with naan paratha tandoori roti,take care jazak allah khair.

Serve Saagwala Chicken Recipe along with Burani Raita and Butter Garlic Naan Recipe for a. chicken korma recipe One of my daughters doesn't care for spinach. Ok, let's be honest, she hates spinach, unless it's spiced up, like my Palak Paneer recipe. On our recent visit to an Indian restaurant I ordered Chicken Saag, and she loved it so much that I just had to try making it at home. Take a sharp knife and chop them into smaller pieces.