Recipe detail

Poultry Dipna Anand Palak Chicken

2. 7. 2025

Author: Samuel Ashton

Company: Retigo UK

Food category: Poultry

Cuisine: Indian

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 0

Name Value Unit
fresh baby spinach 200 g
Chopped Tomato 400 g
white onions 2 pcs
chicken thigh or breast 800 g
butter 30 g
Garlic & ginger paste 20 g
green chilli 2 pcs
chopped coriander 20 g
vegetable oil 80 ml
cumin seeds 15 g
coriander powder 25 g
turmeric 15 g
chilli powder 4 g
garam masala 20 g
salt 7 g

Nutrition and allergens

Allergens:
Minerals: Cu, Pektin, Zn
Vitamins: A, C

Nutritional value of one portion Value
Energy 0 kJ
Carbohydrate 0 g
Fat 0 g
Protein 0 g
Water 0 g

Directions

1)Boil water with 1 teaspoon of salt to blanch spinach. Once water is boiling, roughly break the spinach and add to water. Blanch spinach in water for 2 minutes until it starts to boil. Remove from heat, strain water (do not squeeze out all of the water, just strain), leave to one side

2)Heat the oil in a Vision tray, once the oil is heated, add the cumin seeds

3)Once cumin sizzles, add onions and cook for 4-5 minutes

4)Once onions are caramelized and very brown, add green chilli, ginger and garlic paste and tomatoes, cook for 30 seconds

5)Add turmeric, red chilli, coriander powder, cumin powder, salt and black pepper, put the lid on to the pan and cook for 4-5 minutes (stirring now and again)

6)Once the masala is sizzling and the oil has seeped out of the edges, add the blanched spinach leaves, cook for 2 minutes with the lid on

7)Remove the spinach and tomato masala from the heat and purée using a blender

8)Put the spinach masala back in the oven to the heat and add the butter, cook for another 4-5 minutes with the lid on (mix occasionally)

9)Add the chicken pieces to the spinach masala and coat well
Add in 100ml of the water and put the lid on to cook the chicken for 12-14 minutes on a 190 degrees (mix occasionally)

10)Remove the lid from the Vision tray add garam masala and fresh chopped coriander, add more water if needed and cook until the chicken is fully cooked, this should take another few minutes

11)Adjust the season accordingly before removing from heat, garnish and serve

Recommended accessories

Vision Pan

Vision Pan

Enameled GN container

Enameled GN container