PALAK MURGH
A classic North Indian chicken dish cooked with spinach, spices and a hint of fresh coriander and mint.
Serves: 6 people | Prep : 15 mins | Cooking : 30 mins
Health Hack: This is a low calorie chicken curry with the goodness of protein from the chicken and antioxidants from leafy green spinach.
Fresh Ingredients
- Chicken - 1kg (skinned thighs & drumsticks on the bone)
- Onion - 2 medium, finely chopped
- Ginger garlic paste - 2 tbsp.
- Spinach - 250gms, finely chopped
- Fresh Coriander - 2 tbsp, finely chopped
- Fresh Mint - 2 tbsp, finely chopped
- Yogurt - 5 tbsp.
Spices
- Black Peppercorns - 8
- Bay Leaves - 2
- Cloves - 4
- Green Cardamoms - 3
- Coriander powder - 1 tbsp.
- Cumin powder - 1 tsp.
- Red chilli powder - ½ tsp.
- Garam Masala - ½ tsp.
- Vegetable Oil - 4 tbsp.
Step 1
Heat the oil in a heavy-bottomed saucepan. Add whole spices – bay leaves, cloves, cinnamon sticks, black peppercorns, and black cardamoms and allow them to sizzle for about 30 seconds. Add cumin seeds.
Step 2
Add chopped onions and sauté until light brown. Add ginger-garlic paste and fry for 2-3 minutes.
Step 3
Add chicken pieces along with salt and fry for some time and then cover for 10 mins. If there is any water left in the pan once uncovered then dry it up and then add all the dry powdered spices i.e. cumin powder, coriander powder, and red chilli.
Step 4
Fry until all the spices get coated on the chicken and now add a tbsp. of yogurt. Repeat until all yogurt is used and chicken is light brown.
Step 5
Add spinach, coriander, mint and mix well until the greens start wilting. Cover and cook until chicken is tender.
Step 6
Uncover and dry any extra liquid in the pan. Garnish with garam masala before serving. Serve with any flatbread or rice.
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