Palak Chicken | Murg Saagwala

Palak Chicken | Murg Saagwala

2018-07-12 23:37:06

This recipe features chicken pieces dunked in yummy silky smooth spinach curry. Perfect to go with Paratha, naan or even rice. It tastes so delicious that even picky eaters won’t be able to resist this dish. Give it a go!

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. Chicken - 500 gms
2. Spinach - 1 cup ( blanched and puréed )
3. Onions - 1 medium, chopped
4. Fresh tomato purée - 1 cup
5. Green chili - 1 Tsp, chopped
6. Garlic - 1 Tbsp, chopped
7. Ginger - 1 inch piece, chopped
8. Turmeric powder - 1 Tsp
9. Red chili powder - 3/4 Tsp
10. Coriander powder - 1 Tsp
11. Garam masala - 1 Tsp
12. Coriander leaves - 2 Tbsp
13. Ghee - 1 1/5 Tbsp
14. Cinnamon stick - 1
15. Bay leaf - 1
16. Black cardamom - 1
17. Cloves - 2
18. Cumin seeds - 1 Tsp
19. Fresh cream - 2 Tbsp
20. Kasoori methi / Dry fenugreek leaves - 1 Tsp ( crushed )
21. Salt to taste

Instructions

1. Heat ghee in a pan, add cinnamon stick, bay leaf, cloves, black cardamom and cumin seeds. Let it sauté for few seconds, add chopped onions, ginger, garlic and green chilies. Add salt, red chili powder, turmeric powder, coriander powder. Mix it well. Cook for 2-3 minutes.
2. Add tomato purée. Cover and cook for 5 minutes. Add in chicken pieces. Let it cook for 7 -8 minutes, covered or until the chicken is 70% cooked.
3. Now, add spinach purée, mix it well, cover and cook for 5 minutes. Add cream, garam masala, kasoori methi and mix it well. Garnish with coriander leaves. Serve hot with parantha, naan or rice.

Notes

1. Roast kasoori methi lightly on a pan or skillet and crush it between your palms to get the best aroma.
2. I like to use chicken thigh pieces as it is the most succulent cut of meat. You can use boneless or with bone pieces as per your preference.

By Abha Nakra Jolly

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Palak Chicken | Murg Saagwala step by step photo:
1. Heat ghee in a pan, add cinnamon stick, bay leaf, cloves, black cardamom and cumin seeds.

2. Let it sauté for few seconds, add chopped onions, ginger, garlic and green chilies.

3. Add salt, red chili powder, turmeric powder, coriander powder. Mix it well. Cook for 2-3 minutes.

4. Add tomato purée. Cover and cook for 5 minutes.

5. Add in chicken pieces. Let it cook for 7 -8 minutes, covered or until the chicken is 70% cooked.

6. Now, add spinach purée, mix it well, cover and cook for 5 minutes.

7. Add cream, garam masala, kasoori methi and mix it well. Garnish with coriander leaves.

8. Serve hot with parantha, naan or rice.