Palak Murgh or Palak Chicken is a classic chicken curry cooked with spinach and spices. Tender chicken and spinach ribbons cooked in one pot infused with the flavour of Indian spices make a perfect combination of healthy and delicious curry. The tender juicy chicken pieces soak up all the flavours from spinach and spices, it’s simply delicious 😋.
Table of Contents
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Palak Murgh is absolutely finger-licking classic Indian Chicken dish that is sure to elevate your spread to an imperial one. You know the salty, sour, garlicky flavour of Indian spices goes well with spinach and chicken as the heady aroma compels you to crave.
Trust me, you don’t need a big list to make it only a few basic ingredients can make all the difference in flavour that you can easily find in your nearby store.
So today I am sharing my Palak Murgh recipe which may be slightly different than the one you might be aware of. Once you try it, you will want to make it for your family.
Let’s start cooking!
Serving Suggestions: 4 to 5
Preparation time: 20 minutes
Cooking time: 30 minutes
2. Ingredients
To Marinate Chicken
- 1 kg chicken on bone( curry cut)
- 1 cup yoghurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt
For Gravy
- 1 teaspoon of cumin
- 2 bay leaves
- 2 to 3 clove
- 3 to 4 dry whole red chilli
- 2 inch cinnamon stick
- 1 cup chopped onion
- ½ cup fresh tomato puree
- 2 tablespoons fresh cream
- 1 teaspoon of kasoori methi
- ½ teaspoon grated nutmeg
- 1 tablespoon fresh lemon juice
- Chopped coriander leaves
- Salt
- 4 tablespoons vegetable oil
- 500-gram Spinach
3. Step by Step method
Preparation of the Spinach
- Properly wash the spinach and strain the water. Cut into ribbons and then coarsely ground in a grinder.
Marination of the Chicken
- In a large bowl, combine chicken, ginger garlic paste and all the ingredients mentioned under the Marination.
- Mix everything and refrigerate for an hour. or at least for 30 minutes.
Preparation of Gravy
- To begin with Heat oil in a kadhai or large pot. Now add bay leaves, whole red chilli, cumin seeds, cloves, cinnamon stick and fry until fragrant.
- Add chopped onion and cook on medium flame until onion turns slightly pink.
- At this stage add ginger garlic paste and saute for a few seconds.
- Add marinated chicken and saute on high flame for 2 to 3 minutes, stirring in between.
- Add pureed tomatoes and salt.
- Mix well, cover the kadhai and cook on low flame for 20 minutes.
- After 20 minutes add chopped spinach, again cover and cook for another 5 minutes.
- Now add grated nutmeg, fresh cream, kasoori methi and mix well.
- Adjust the consistency of the gravy as per requirement, cook on medium heat for another 5 minutes or until done. Make sure the curry should not be watery at the time of serving. If it then cook on high flame to evaporate water.
- Add lemon juice and chopped coriander leaves. Switch off and let the gravy rest for 5 to 10 minutes.
- Palak Murgh is ready to serve. Enjoy with hot phulka, paratha or steamed rice
4. Tips
- Chicken on bones gives a nice juicy and intense flavour than the boneless cut. The extra flavours and juiciness to this dish come from chicken drumsticks or thighs.
- Marination of Chicken allows the maximum penetration of the flavours into it. Further making chicken tender and juicy.
- Wash the spinach very well before cutting.
- If you are using frozen spinach, defrost it first and release the excess water through squeezing.
- You can use mustard leaves if you don’t like spinach leaves.
- Feel free to modify the amount of spices in the dish according to your taste.
- This Palak Murgh freezes very well. You can either freeze them in portion size or bulk. It stays frozen for a good 1 month.
- You can make this curry dairy-free by removing yoghurt and cream completely. Go ahead with the non-dairy yoghurt of your choice.
