Restaurant-Style Spinach Chicken

Spinach Chicken (Palak Chicken – Ranveer Brar Style)

Vibrant, silky, and packed with flavor, this Spinach Chicken is comfort food at its finest. Made with fresh greens and warm spices, it’s a timeless dish that never fails to impress.

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Ingredients

For Blanching Spinach

• Spinach: 2 bunches

• Water: As needed

• Salt: ½ tsp

• Sugar: A pinch

• Baking Soda: A pinch

• Ice Water: For ice shock

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For Palak Paste

• Blanched spinach

• Coriander Leaves: ½ cup

• Green Chilies: 2

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For Chicken Marination

• Chicken: 500 g, medium pieces

• Salt: To taste

• Black Pepper: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Dry Fenugreek Leaves (Kasuri Methi): 1 tsp

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Curd Mixture

• Curd (Yogurt): ½ cup

• Turmeric Powder: ½ tsp

• Kashmiri Chili Powder: 1 tsp

• Coriander Powder: 1½ tbsp

• Cumin Powder: A pinch

• Ginger-Garlic Paste: 1 tsp

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For Cooking

• Ghee: 2–3 tbsp

• Oil: 1 tbsp

• Cumin Seeds: 1 tsp

• Green Cardamom: 1

• Cloves: 3

• Black Peppercorns: 4

• Onion: 1 large, finely chopped

• Tomatoes: 2, blended

• Dry Fenugreek Leaves: 1 tsp

• Water: As needed

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For Tadka

• Ghee: 1 tbsp

• Garlic: 3 cloves, grated

• Red Chili Powder: ¼ tsp

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For Garnish

• Ginger: ½-inch piece, julienned

• Black Peppercorns: Crushed

• Fresh Coriander Leaves: Chopped

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Method

1. Blanch the Spinach

• Boil water with salt, sugar, and baking soda.

• Add spinach and blanch for 1–2 minutes.

• Immediately transfer to ice water to retain color.

• Drain well.

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2. Prepare Palak Paste

• Blend blanched spinach with coriander leaves and green chilies into a smooth paste.

• Set aside.

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3. Marinate the Chicken

• Mix chicken with salt, pepper, Kashmiri chili powder, and dry fenugreek leaves.

• Rest for 15–20 minutes.

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4. Prepare the Curd Mixture

• Whisk all curd mixture ingredients until smooth.

• Keep ready.

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5. Cook the Masala

• Heat ghee and oil in a pan.

• Add cumin seeds, cardamom, cloves, and peppercorns.

• Add onions and sauté on medium flame until light brown.

• Add blended tomatoes and dry fenugreek leaves.

• Cook for 2–3 minutes until oil separates.

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6. Cook the Chicken

• Add the curd mixture and cook gently.

• Add marinated chicken and sear on medium flame.

• Add palak paste and mix well.

• Cook on medium flame for 15–20 minutes, adding a little water if needed.

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7. Prepare the Tadka

• Heat ghee in a small pan.

• Add grated garlic and sauté until aromatic.

• Add red chili powder and immediately pour over the curry.

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8. Garnish & Serve

• Garnish with ginger juliennes, crushed peppercorns, and fresh coriander leaves.

• Serve hot with naan, roti, or jeera rice.

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"Smooth, aromatic, and full of depth, this Spinach Chicken is a dish you’ll come back to again and again."

green recipes,North Indian,side dish for Paratta,

RECIPE CREDITS: Palak Chicken recipe | Chef Ranveer Brar

Spinach Chicken Pasta Biryani

When biryani spices meet comforting pasta, magic happens.

This Spinach Chicken Pasta Biryani is a bold fusion of Indian flavors and creamy pasta, packed with greens, spice, and indulgence in every bite.

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Main Ingredients

• Oil: 4 tbsp

• Green Cardamom: 2

• Cloves: 2

• Cinnamon: 1-inch piece

• Onion: 2 medium, thinly sliced

• Green Chilies: 2 small, slit

• Ginger-Garlic Paste: 1 tsp

• Tomatoes: 2 medium, cut into quarters

• Red Chili Powder: 1 tbsp

• Turmeric Powder: A pinch

• Salt to taste

• Chicken Breast: 250 g, cubed

• Curd (Yogurt): 2 tbsp

• Chicken Stock Powder: A pinch (optional)

• Maggi Saran Wrap Mix (Taste Maker): ½ packet (optional)

• Mint Leaves: 1 handful, chopped

• Coriander Leaves: 1 handful, chopped

• Spinach Leaves: 1 handful, finely chopped

• Red Chili Flakes–Infused Oil or Red Chili Flakes:  ½ tsp 

• Mixed Italian Herbs: ½ tsp

• Pasta Cooking Water: 3–4 tbsp

• Penne Pasta: 2½ cups, boiled al dente

• Mozzarella Cheese: ½ cup

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Method

1. Prepare the Base

• Heat 4 tbsp oil in a wide pan.

• Add cardamom, cloves, and cinnamon; sauté until aromatic.

• Add sliced onions and sauté until golden.

• Add slit green chilies and ginger-garlic paste; sauté until the raw smell disappears.

2. Tomato & Spice Masala

• Add chopped tomatoes and cook until soft and oil begins to separate.

• Add red chili powder, salt, and a pinch of turmeric; mix well.

3. Cook the Chicken

• Add cubed chicken breast and sauté on medium heat until lightly seared.

• Add curd and mix well to coat the chicken evenly.

• Sprinkle a pinch of chicken stock powder and cook until the chicken is tender and well-coated with masala.

4. Greens & Flavor Boost

• Add chopped mint, coriander, and spinach leaves.

• Mix gently and cook for 2–3 minutes until the greens wilt.

• Add ½ packet Maggi mix and stir well.

• Pour in a little pasta water to loosen the mixture and bring everything together.

5. Combine Pasta

• Add the boiled penne pasta and toss gently until evenly coated.

• Drizzle the red chili flakes–infused oil for extra heat and aroma.

• Adjust salt if needed.

6. Finish with Cheese

• Sprinkle grated mozzarella cheese on top.

• Cover and cook on low heat for 2–3 minutes until the cheese melts beautifully.

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Serving Suggestion

Serve hot, straight from the pan, with a simple salad or garlic bread on the side.

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Not quite biryani, not quite pasta—this truly is the best of both worlds.
Hearty, aromatic, and indulgent, it’s a delicious way to break the dinner routine.

Street Food Burmese Special Egg Bejo

Egg Bejo (Stuffed Tangy Egg Snack)

for step by step detail recipe click below link

Street Food Burmese Special Egg Bejo by Jaleelakamal

A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.

A beloved Burmese street snack where boiled eggs meet crunchy peanuts, fried aromatics, and tangy tamarind. Minimal effort, maximum flavor.

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Ingredients

• Eggs: 4 large (approx. 200g)

• Tamarind (seedless): 1 tbsp (15g)

• Warm Water (for tamarind): ½ cup (120ml)

• Water: 2 tbsp (30ml)

• Salt: ⅛ tsp

• For the Toppings / Stuffing

• Roasted Peanuts: 2 tbsp (20g), coarsely crushed

• Fried Onion: 1½ tbsp (15g)

• Fried Garlic: 1 tbsp (10g)

• Fresh Coriander Leaves: 1½ tbsp (7g), finely chopped

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Method

1. Boil and Prepare the Eggs

1. Boil the eggs until hard-boiled.

2. Peel and slice each egg partially for stuffing.

3. Arrange the egg on a serving plate.

2. Prepare the Tamarind Water

1. Soak 1 tbsp (15g) tamarind in ½ cup (120ml) warm water for 10–15 minutes.

2. Squeeze well to extract the pulp and strain to remove fibers and seeds.

3. Keep the tamarind water aside.

3. Fried Onion

1. Thinly slice ½ small onion.

2. Fry in hot oil on medium heat until golden and crisp.

3. Drain on a kitchen towel and let cool.

4. Fried Garlic

1. Thinly slice 4–5 garlic cloves.

2. Fry on low heat until lightly golden and crisp.

3. Remove immediately to avoid burning.

5. Roasted Peanuts

1. Dry roast peanuts on low heat until crunchy.

2. Cool and crush coarsely.

6. Prepare Salt Water

• Mix ⅛ tsp salt with 2 tbsp (30ml) water until dissolved.

7. Assemble the Egg Bejo

1. Stuff each egg half layer by layer with:

   • Roasted peanuts

   • Fried onion

   • Fried garlic

   • Chopped coriander leaves

2. Drizzle salt water first, followed by soaked tamarind water over each egg.

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Serving Note

Serve immediately for the best crunch and fresh, tangy flavor—just like street-style Egg Bejo.

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“A true Burma street-style classic—tangy, crunchy, and irresistible in every bite.”

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