Recipe of Eric Ripert Palak Chicken Korma Restaurant Style Recipe

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, palak chicken korma restaurant style recipe. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Palak Chicken Korma Restaurant Style Recipe is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Palak Chicken Korma Restaurant Style Recipe is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook palak chicken korma restaurant style recipe using 15 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Palak Chicken Korma Restaurant Style Recipe:

1. Prepare 600 gm chicken
2. Get 2 tbsp ginger garlic green chilli paste
3. Make ready 1 bunch spinach
4. Take 1/2 cup yogurt
5. Make ready 1 big sized onion chopped
6. Prepare 15 cashews
7. Get 1 tsp cumin powder
8. Take 1 tsp coriander powder
9. Make ready 1 tsp garam masala powder
10. Get 1/2 cup milk and milk cream
11. Make ready 1 tbsp butter
12. Prepare 2 clove
13. Make ready 1 inch cinnamon stick
14. Get 4 pepper corns
15. Make ready 2 cardamoms

Instructions to make Palak Chicken Korma Restaurant Style Recipe:

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

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