5 Easy Palak Chicken Recipes
In this article, we’ve gathered the best Palak Chicken recipes for you. Among them, you’ll find just what you want, whether you choose by cooking time, calories, or just how it looks. This dish is great for making yourself and your friends happy. It doesn’t take much time or work to make, so many of my friends count it among their favorite dishes. Bon appetit!
1.Saagwala Chicken Recipe – Palak Chicken Curry
Saagwala Chicken Recipe - Palak Chicken Curry
Ingredients
- 350 grams Chicken
- 300 grams Spinach roughly chopped
- 1 teaspoon Ajwain Carom seeds
- 2 tablespoons Ghee
- 6 cloves Garlic
- 2 Cardamom Elaichi Pods/Seeds
- 2 inch Cinnamon Stick Dalchini
- 3 Cloves Laung
- 2 inch Ginger
- 2 Green Chillies
- 2 Onion thinly sliced
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh cream
- Salt to taste
Instructions
- To start making Saagwala Chicken, first clean, wash, and cut the chicken breast into small to medium pieces. If you want to use the legs, keep them.
- Put the chopped spinach leaves, green chilies, and 2 tablespoons of water into a pressure cooker. Cook under pressure for 1 whistle, then turn off the heat.
- Run it under cold water right away to get rid of the pressure. Turn off the heat and let the spinach cool. It's important to open the spinach right away so that the green color stays.
- Once the spinach has cooled down, put it in a mixer grinder and turn it into a puree. Put the spinach puree to the side.
- Heat the ghee in a heavy-bottomed pan. Add the ajwain, cloves, cinnamon, and cardamom and cook for about 10 seconds.
- Add the onions, ginger, and garlic, and cook until the onions become clear. Stir together the chicken, salt, red chili powder, and garam masala powder.
- Cover the pan and cook the chicken over low heat until it is done all the way through. If you need to, add a little water and cook the chicken until it's done.
- Last, add the pureed spinach and cream. Mix everything well, and let the Palak Chicken or Saagwala Chicken simmer for 4 to 5 minutes, or until the chicken is cooked through and the sauce is thick.
- When the Saagwala Chicken is done, taste it and add more salt if it needs it.
- For a family dinner on the weekend, make Saagwala Chicken Recipe, Burani Raita, and Butter Garlic Naan Recipe. With this meal, you can also serve Kachumber Salad.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 343 | |
| % Daily Value* | ||
| Total Fat 23 g | 35 % | |
| Saturated Fat 10 g | 48 % | |
| Trans Fat 0 g | ||
| Cholesterol 92 mg | 31 % | |
| Sodium 643 mg | 27 % | |
| Total Carbohydrate 16 g | 5 % | |
| Dietary Fiber 5 g | 18 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 20 g | 41 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 140 mg | 14 % |
| Iron 4 mg | 21 % |
| Potassium 840 mg | 18 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Oil Added * no Sugar Added * sulphite Free
| Fat | 23 g | 35 % |
|---|---|---|
| Saturated | 10 g | 48 % |
| Trans | 0 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 16 g | 5 % |
| Fiber | 5 g | 18 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 20 g | 41 % |
| Cholesterol | 92 mg | 31 % |
| Sodium | 643 mg | 27 % |
| Calcium | 140 mg | 14 % |
| Magnesium | 98 mg | 23 % |
| Potassium | 840 mg | 18 % |
| Iron | 4 mg | 21 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 215 mg | 31 % |
| Vitamin A | 496 Вµg | 55 % |
| Vitamin C | 84 mg | 93 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 7 mg | 44 % |
| Vitamin B6 | 1 mg | 52 % |
| Folate (Equivalent) | 170 Вµg | 42 % |
| Folate (Food) | 170 Вµg | – |
| Vitamin B12 | 0 Вµg | 12 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 3 mg | 17 % |
| Vitamin K | 369 Вµg | 308 % |
Source: https://www.archanaskitchen.com/palak-chicken-curry-recipe-saag-wala-chicken
Also may be interested:
What is chicken Palak made of?
Palak chicken is made with tender pieces of boneless chicken breast and spinach leaves that have been cooked in a sauce made from onions and tomatoes. Creamy and rich because of the ground cashews.
What Does chicken Achari taste like?
All of the spices in Achari chicken give it a spicy, pickled flavor and a pleasant smell. It tastes rich, spicy, and a little bit sour. It tastes great with rotis, chapatis, naan, pita, or flatbread. But you can also serve rice with this delicious chicken dish.
2.Saag Wala Chicken or Palak Chicken
Saag Wala Chicken or Palak Chicken
Equipment
- Cooking Pan
- Silicone Spoon
- Glass Mixing Bowls
- Blender
Ingredients
- 1 kg Fresh Spinach blanched
- MARINATE CHICKEN
- 1 Lb Boneless skinless chicken breasts cut into 1 ½ inch in thickness
- 2 tablespoons Yogurt
- ½ teaspoon Deggi Mirch or Red chili Powder
- 1 teaspoon Coriander powder
- 1½ teaspoons Kasoori methi/ dried fenugreek leaves
- ½ teaspoon Garam Masala Powder
- - - Salt to taste
- 1 tablespoon Lemon Juice
- 1½ tablespoon Ghee to cook chicken
- FOR GRAVY
- 3 tablespoons Mustard Oil
- 3 pieces of Moti Elaichi Black cardamom
- 2 pieces of Bay leaves
- ½ teaspoon Cumin seeds
- 3 medium Onions pureed
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 small Green chilies crushed optional
- 3 medium Tomatoes pureed
- ½ teaspoon Deggi Mirch or Red chili Powder
- ¾ teaspoon Garam Masala Powder
- ¾ teaspoon Coriander powder
- 1 tablespoon Kasoori methi/ dried fenugreek leaves
- Salt to taste
- 1½ tablespoons Cream optional
- GARNISHES
- - - Butter
Instructions
- STEP 1: BLANCH SPINACH
- Clean and trim the leaves of spinach. They should be washed well under cold water.
- Put water to boil in a pan. Add spinach leaves that have been washed and let it boil for two to three minutes.
- After the time is up, take the spinach leaves out of the water with a slotted spoon and put them right into a big bowl of ice water.
- This will put an end to the cooking. Take the spinach out of the water and squeeze as much water as you can out of the leaves. Make a small ball with the dough and put it in a Ziploc bag. Freeze for future use.
- Put the spinach that has been blanched in a blender and blend it until it is smooth. The spinach has been blanched. Set it aside.
- STEP 2: Marinate the chicken
- Mix thick hung yogurt, red chili powder, coriander powder, kasoori methi, garam masala, salt, lemon juice, and lemon juice in a large bowl. Whisk until everything is mixed together.
- Put the pieces of chicken in a deep dish. Pour the marinade on the pieces of chicken.
- Make sure to cover all of the chicken cubes with the marinade. Cover it and put it in the fridge for 3–4 hours.
- STEP 3: COOK THE CHICKEN THAT HAS BEEN SALTED
- After the time to rest is up, heat the ghee in a pan with a heavy bottom. Add the chicken that's been marinated to the pan.
- Keep cooking over medium-high heat and stir the food often until the chicken is done. Take it off the heat and set it aside.
- STEP 4: Putting the chicken and spinach together
- In a pan, heat the mustard oil. The taste of mustard oil is very strong. So, to get rid of that strong taste, heat mustard oil until it starts to smoke and then take it off the heat. Let it cool.
- When you're ready to make the masala, warm the mustard oil just a little bit and add the whole spices and cumin seeds to the pan.
- Add the onion and ginger-garlic paste when the seeds start to pop. Mix to blend. Sauté for 3-4 minutes until the oil starts to separate.
- Add the tomato puree and stir. Mix to combine.
- Stir in the coriander powder, chili powder, kasoori methi, garam masala, and salt. Mix until combined.
- Cook the tomatoes for 3–4 minutes more, or until the oil starts to separate.
- Pour the pureed blanched spinach into the pan. Stir in order to mix.
- Add pieces of chicken to the cooked spinach. Keep cooking for another 3–4 minutes over medium-low heat, stirring every so often.
- Last, pour in the cream. Stir it around gently and take it off the heat.
- Serve hot with warm rotis, naans, or white rice.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 305 | |
| % Daily Value* | ||
| Total Fat 17 g | 25 % | |
| Saturated Fat 5 g | 27 % | |
| Trans Fat 0 g | ||
| Cholesterol 74 mg | 25 % | |
| Sodium 937 mg | 39 % | |
| Total Carbohydrate 19 g | 6 % | |
| Dietary Fiber 7 g | 27 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 25 g | 50 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 220 mg | 22 % |
| Iron 7 mg | 37 % |
| Potassium 1,522 mg | 32 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 17 g | 25 % |
|---|---|---|
| Saturated | 5 g | 27 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 19 g | 6 % |
| Fiber | 7 g | 27 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 25 g | 50 % |
| Cholesterol | 74 mg | 25 % |
| Sodium | 937 mg | 39 % |
| Calcium | 220 mg | 22 % |
| Magnesium | 180 mg | 43 % |
| Potassium | 1,522 mg | 32 % |
| Iron | 7 mg | 37 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 306 mg | 44 % |
| Vitamin A | 882 Вµg | 98 % |
| Vitamin C | 89 mg | 99 % |
| Thiamin (B1) | 0 mg | 23 % |
| Riboflavin (B2) | 1 mg | 40 % |
| Niacin (B3) | 9 mg | 58 % |
| Vitamin B6 | 1 mg | 88 % |
| Folate (Equivalent) | 356 Вµg | 89 % |
| Folate (Food) | 356 Вµg | – |
| Vitamin B12 | 0 Вµg | 8 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 5 mg | 31 % |
| Vitamin K | 813 Вµg | 677 % |
Source: https://www.ruchiskitchen.com/saag-wala-chicken-palak-chicken/
Also may be interested:
What is Gavthi chicken?
Using chicken with the bone in gives the meat a richer, more gamey flavor. This is how this dish was traditionally made, with birds that were free to roam. This dish has a lot of spices, like turmeric, coriander, cumin, and cinnamon, and a lot of chili, which makes it very spicy and full of flavor.
Can I eat chicken Palak?
Because chicken has a mild flavor on its own, it goes well with many kinds of vegetables. Some of the best foods for your diet are spinach, sweet potatoes, broccoli, and jicama.
3.Palak Chicken Recipe – Pasalai Keerai Chicken Curry
Palak Chicken Recipe - Pasalai Keerai Chicken Curry
Ingredients
- ▢Oil - 3 tblsp
- ▢Ghee - 3 tblsp
- ▢Cumin Seeds / Jeerakam - 1 tsp
- ▢Cinnamon / Pattai - 1 stick
- ▢Cardamom / Yelakai - 4
- ▢Onion - 1 large chopped very finely
- ▢Tomato - 2 large chopped very finely
- ▢Chicken - 500 grams cubed
- ▢Palak - 2 cups puree
- ▢Chilli Powder - 2 tsp
- ▢Coriander Powder - 1 tblsp
- ▢Cumin powder - 1 tsp
- ▢Garam masala powder - 1 tsp
- ▢Salt to taste
- ▢Dried Fenugreek Leaves / Kasuri methi leaves - 1 tblsp
Instructions
- In a pan, heat oil. Put in the whole spices and let them start to sizzle.
- Cook for 5 minutes after adding the onions.
- Cook the tomatoes until they are soft.
- Cook the chicken for a few minutes.
- Mix well after adding the spice powder and salt.
- Mix well after adding the palak puree.
- Add a small amount of water, cover, and let cook for 15 minutes.
- Mix well after adding the fenugreek leaves.
- Serve.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 473 | |
| % Daily Value* | ||
| Total Fat 40 g | 61 % | |
| Saturated Fat 12 g | 61 % | |
| Trans Fat 0 g | ||
| Cholesterol 118 mg | 39 % | |
| Sodium 390 mg | 16 % | |
| Total Carbohydrate 5 g | 2 % | |
| Dietary Fiber 3 g | 10 % | |
| Total Sugars 0 g | ||
| Includes – Added Sugars | ||
| Protein 25 g | 50 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 67 mg | 7 % |
| Iron 4 mg | 20 % |
| Potassium 411 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 40 g | 61 % |
|---|---|---|
| Saturated | 12 g | 61 % |
| Trans | 0 g | – |
| Monounsaturated | 18 g | – |
| Polyunsaturated | 8 g | – |
| Carbs | 5 g | 2 % |
| Fiber | 3 g | 10 % |
| Total Sugars | 0 g | – |
| Added Sugars | – | – |
| Protein | 25 g | 50 % |
| Cholesterol | 118 mg | 39 % |
| Sodium | 390 mg | 16 % |
| Calcium | 67 mg | 7 % |
| Magnesium | 53 mg | 13 % |
| Potassium | 411 mg | 9 % |
| Iron | 4 mg | 20 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 215 mg | 31 % |
| Vitamin A | 223 Вµg | 25 % |
| Vitamin C | 7 mg | 8 % |
| Thiamin (B1) | 0 mg | 9 % |
| Riboflavin (B2) | 0 mg | 16 % |
| Niacin (B3) | 9 mg | 56 % |
| Vitamin B6 | 1 mg | 40 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 0 Вµg | 16 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 84 Вµg | 70 % |
Source: https://www.yummytummyaarthi.com/palak-chicken-recipe/
Also may be interested:
Which is the best Indian chicken dish?
Here are the 35 best chicken recipes you can make at home:
Amritsari Chicken Masala. Chicken is a favorite in Punjabi food.
Teekha Murg. For all the fans of spice!
Murg Malaiwala.
Chicken Roast in Kerala.
Chettinad style chicken.
Kadhai chicken that is hot and sour.
Chana Aur Khatte Pyaaz Ka Murgh.
Chicken Lollipop with Masaledar.
Is Desi chicken better than broiler?
Broiler chickens are given hormones and additives that are known to increase the risk of cancer and early puberty. Country chickens, on the other hand, get most of their food from free-ranging, so they have less or no toxins in their bodies.
4.PALAK CHICKEN CURRY
PALAK CHICKEN CURRY
Ingredients
- 1/2 kilograms spinach
- 1 tablespoon vegetable oil
- salt as required
- 2 clove garlic
- 1 green chilli
- 9 pieces chicken boneless
- 1/4 teaspoon cumin powder
- 1 onion
- 1/2 small ginger
- water as required
Instructions
- Step 1: Get the spinach clean.
- To get rid of dirt, wash the spinach leaves well and let them soak in water for 15 to 20 minutes. After washing the palak well, put it on a separate plate and set it aside.
- Step 2: Cook the chicken.
- In the meantime, wash the chicken without bones. Put a pan on a medium flame and add oil to it. Once it is hot enough, add the pieces of chicken and fry them until they are brown on all sides. Add cumin powder and salt to the same pan. Mix it well, and then put it in a different bowl.
- Step 3: Make the spinach edible
- Now, put water in a pressure cooker and add spinach leaves. Cover it with a lid and cook it on a medium heat for 4-5 whistles. When it is done, put it in a separate bowl and set it aside.
- Step 4 Cook chicken and spinach at the same time.
- Now, put chopped onions, salt, cumin, garlic, ginger, green chili, and water in a pan. Mix well while cooking over a medium flame. Add the pieces of fried chicken to it. 5–6 minutes of good stirring. After that, add the cooked spinach leaves and cook for another 5 minutes on low heat. Turn the knob off the gas now. Make sure there is water left for the curry.
- Step 5: It's ready to eat!
- Now you can eat your Palak Chicken Curry. Put it in a bowl to serve, and serve it hot with rice or chapatis.
Nutrition Facts
3 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 686 | |
| % Daily Value* | ||
| Total Fat 46 g | 71 % | |
| Saturated Fat 12 g | 60 % | |
| Trans Fat 0 g | ||
| Cholesterol 201 mg | 67 % | |
| Sodium 1,171 mg | 49 % | |
| Total Carbohydrate 13 g | 4 % | |
| Dietary Fiber 5 g | 19 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 56 g | 111 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 213 mg | 21 % |
| Iron 7 mg | 41 % |
| Potassium 1,581 mg | 34 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 46 g | 71 % |
|---|---|---|
| Saturated | 12 g | 60 % |
| Trans | 0 g | – |
| Monounsaturated | 20 g | – |
| Polyunsaturated | 10 g | – |
| Carbs | 13 g | 4 % |
| Fiber | 5 g | 19 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 56 g | 111 % |
| Cholesterol | 201 mg | 67 % |
| Sodium | 1,171 mg | 49 % |
| Calcium | 213 mg | 21 % |
| Magnesium | 197 mg | 47 % |
| Potassium | 1,581 mg | 34 % |
| Iron | 7 mg | 41 % |
| Zinc | 5 mg | 41 % |
| Phosphorus | 501 mg | 72 % |
| Vitamin A | 901 Вµg | 100 % |
| Vitamin C | 91 mg | 102 % |
| Thiamin (B1) | 0 mg | 27 % |
| Riboflavin (B2) | 1 mg | 51 % |
| Niacin (B3) | 20 mg | 123 % |
| Vitamin B6 | 1 mg | 107 % |
| Folate (Equivalent) | 351 Вµg | 88 % |
| Folate (Food) | 351 Вµg | – |
| Vitamin B12 | 1 Вµg | 35 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 5 mg | 36 % |
| Vitamin K | 811 Вµg | 676 % |
Source: https://recipes.timesofindia.com/recipes/palak-chicken-curry/rs61846008.cms
Also may be interested:
How can you tell the difference between country chicken and broiler?
When broilers became popular in India in the early 1980s, country chicken became less popular because its meat is a bit tougher and takes longer to cook. The broiler birds were also more popular because they were cheaper and had more meat on each bird.
How do you store chicken at home?
Keep your chicken in its original package and wrap it tightly in plastic wrap to keep it safe. Then I put mine in a plastic grocery bag to catch any leftover juices and put it on the bottom shelf of the fridge. Make sure that nothing else is sitting on top of it.
5.Palak Chicken (Spinach Chicken Curry)
Palak Chicken (Spinach Chicken Curry)
Ingredients
- 3 chicken breasts boneless
- 4 cups chopped spinach
- 1/4 cup cooking oil
- 1 medium onion sliced
- 2 tbsp ginger-garlic paste
- 1 medium tomato chopped
- 12 cashews pureed
- 1 tsp cumin seeds
- 1 black cardamom
- 4 cloves
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder optional
- salt to taste
Instructions
- Cut the chicken into pieces that are easy to eat.
- Cut the tomatoes and onions into small pieces.
- Cut the spinach into chunks. You can skip this step if you use baby spinach.
- To make the ginger-garlic paste, put 8 to 10 garlic cloves, an inch-long piece of ginger, and a few tablespoons of water in a blender and blend until smooth. You can throw in the cashews for convenience if you are making the exact amount needed for this recipe. You don't have to blend them separately.
- But if you want to make a bigger batch of ginger-garlic paste to use later, you will need to puree the cashews separately. Just soak the cashews in a little warm water for 15 minutes, then blend them with the water to make a smooth puree.
- Making food on the stove
- In a pan, heat the oil, then add the whole spices. When the color changes, add the onions and cook them until they turn reddish brown and caramelize.
- Mix in the ginger-garlic paste, the cashew paste, the chopped tomatoes, the spice powder, and the salt. Saute for 8 to 10 minutes over low to medium heat, or until the masala is thick and shiny. If you need to, add water to the masala to keep it from burning.
- Add the pieces of chicken and 1 cup of water, and cook on low heat until the chicken is soft. If you need more water, add it.
- Cook for another 2 minutes after adding the chopped spinach leaves. Indian bread or rice goes well with palak chicken.
- Using the Instant Pot to cook
- Turn on sauté on your Instant Pot and add the cooking oil. When the HOT sign comes on, add the whole spices. When they start to sizzle, add the onions and cook until they are golden brown (approx. 8-10 minutes).
- Add the ginger-garlic paste, cashew paste, chopped tomatoes, salt, and spices that have been ground into a powder. Sauté the masala until it gets thick and shiny and the oil stops coming out of the sides (8-10 minutes). Cancel sauté.
- Put in the pieces of chicken and 1 cup of water. Lock the lid, make sure the steam release handle is on "sealing," and press the pressure cooking button. Set it to high and put 5 minutes on the timer.
- When the timer goes off, wait 5 minutes and then turn the steam release handle to "venting" to let the pressure out. Back on the sauté setting, add the spinach leaves. They will quickly wither. Let the spinach cook in the chicken masala for 2 minutes, or until it is well mixed with the masala. Serve hot with rice or Indian bread.
Notes
Spinach is already pretty salty, so be careful when you add more. You might not need as much as you do for other dishes.
You can also change the amount of red chili powder to suit your taste. If you think that one teaspoon is too much, cut the amount in half.
If you don't have the whole spices this recipe calls for, you can use garam masala powder instead. It's easy to find in Indian stores and the international sections of most grocery stores.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 427 | |
| % Daily Value* | ||
| Total Fat 30 g | 46 % | |
| Saturated Fat 5 g | 26 % | |
| Trans Fat 0 g | ||
| Cholesterol 84 mg | 28 % | |
| Sodium 573 mg | 24 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 2 g | 10 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 31 g | 61 % | |
| Vitamin D 1 Вµg | 3 % |
|---|---|
| Calcium 70 mg | 7 % |
| Iron 3 mg | 18 % |
| Potassium 678 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 30 g | 46 % |
|---|---|---|
| Saturated | 5 g | 26 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 2 g | 10 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 31 g | 61 % |
| Cholesterol | 84 mg | 28 % |
| Sodium | 573 mg | 24 % |
| Calcium | 70 mg | 7 % |
| Magnesium | 96 mg | 23 % |
| Potassium | 678 mg | 14 % |
| Iron | 3 mg | 18 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 319 mg | 46 % |
| Vitamin A | 195 Вµg | 22 % |
| Vitamin C | 15 mg | 17 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 15 % |
| Niacin (B3) | 14 mg | 85 % |
| Vitamin B6 | 1 mg | 67 % |
| Folate (Equivalent) | 76 Вµg | 19 % |
| Folate (Food) | 76 Вµg | – |
| Vitamin B12 | 0 Вµg | 18 % |
| Vitamin D | 1 Вµg | 3 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 161 Вµg | 134 % |
Source: https://indianambrosia.com/palak-chicken/
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Can you live on eggs and spinach?
If all you ate was spinach and eggs, it might get boring, but it would still be healthy. Both foods are known for being good for your health and full of nutrients and antioxidants.
How does spinach help with weight loss?
Boosts Metabolism: Because spinach is high in iron and nutrients, it speeds up the body’s metabolism and makes it burn more calories. 8. High in Protein: We all know that protein is an important macronutrient for weight loss, and spinach is also a good source of protein.
