Palken green chicken masala recipe is especially for those who have bought my new creation and that is T2H Green masala. This is a very different masala than you may have had from the masala’s bought from the stores. T2H green masala is dark green in color and it is great for all the green gravies.
Palken chicken masala recipe has been made using my T2H green masala. I am also planning on posting few more recipes which are made using this Green Masala. T2h masala like the T2H Kolhapuri masala contains over 25 ingredients. It’s highly aromatic and full of spices. It also contains salt and chilli in it. Hence you should adjust the spice level of your recipes accordingly. The masala also contains ginger, garlic and onion. Therefore, it is not suitable for Sattvic recipes. This green masala has several possibilities and you can use it for several dishes.
I personally use this masala for making pulses, legumes, restaurant style green mixed vegetables and non-vegetarian recipes like the one I am sharing now.
About Palken Green Chicken Masala
Now about Palken Green chicken masala recipe. What makes this recipe special is the combination of all ingredients and the T2h green masala added to it. And this simply makes it an amazing dish to have. It is one of the simplest and effortless recipes that you will come across. This gravy has two possibilities. You can either make it slightly thinner by adding little water to it and have it as a gravy with roti or naan or rice. Or you can cook and evaporate the water from this masala and use it as a starter. In this post I have gone for the second option and I must say I just love it. This green chicken has become one of my favorite dishes. The flavors and hot and spicy taste of this dish is simply outstanding. This appetizer is little different from other starters. Usually the kebabs or other non-vegetarian starters have very little masala to it. But this appetizer is the perfect example of how I love my non-veg. starters. A beautifully cooked and succulent chicken piece with rich and creamy masala.
The green color to this chicken masala mostly comes from 3 different types of leafy’s and green chilli. I have made this dish moderately spicy which does seems perfect. But for those who like their food to be spicy you can adjust the spice level as per your taste.
For those who do not have my T2h green masala I have made provisions for you to buy it from me. So follow the links given below and you will have your T2H green masala very soon.
500g raw chicken
1 ½ tbsp oil
1/4 cup water
- For Marination
¼ cup or 64g yogurt / dahi
10 large mint leaves
½ tsp (or as per taste) salt
½ tsp ginger paste
½ tsp garlic paste
3-4 green chillies
½ cup coriander (cilantro)
1 tsp T2H green masala
20 medium size spinach leaves
- In a mixer grinder add cashews, yogurt, mint leaves, salt, garlic paste, ginger paste, green chilli, T2H green masala, spinach leaves and coriander leaves. Grind it to smooth paste consistency.
- In a wok add oil and heat it.
- Once oil is heated add ground mix and sauté it for 5 minutes.
- Next add raw chicken pieces and mix properly.
- After mixing cover the wok with a lid and cook for 15-20 minutes on medium flame.
- 15-20 minutes later uncover the wok. If you want this dish as an entrée then turn off the heat but if you want to have this dish as an appetizer than cook some more till water is evaporated.
- Once the masala reaches required consistency then turn off the heat. And your beautifully hot and spicy green chicken is ready to be served.
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