Murgh Palak (Chicken in Spinach Gravy)
Description:
Murgh Palak, also known as Chicken in Spinach Gravy, is a delicious and nutritious North Indian dish. It combines tender chicken pieces marinated in spices and yogurt with a rich spinach gravy, creating a flavorful and satisfying dish. This simple yet hearty recipe is perfect for a weekday meal and pairs beautifully with traditional Indian breads or rice.
Cuisine: North Indian
Course: Side Dish
Diet: Non-Vegetarian
Ingredients:
| For Palak Puree | Quantity |
|---|---|
| Spinach Leaves (Palak), cleaned | 250 grams |
| Salt | A pinch |
| Garlic | 4 cloves |
| Green Chillies | 2 |
| For Chicken Marinade | Quantity |
|---|---|
| Chicken (curry cut) | 500 grams |
| Curd (Dahi / Yogurt) | 2 tablespoons |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Coriander (Dhania) Powder | 1 teaspoon |
| Salt | 1 tablespoon |
| For Murgh Masala | Quantity |
|---|---|
| Ghee (clarified butter) | 1 tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Onion, finely chopped | 1 |
| Ginger (fresh) | 1-inch piece |
| Garlic (cloves) | 3 |
| Butter (Salted) | 1 tablespoon |
| Fresh Cream | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
Preparation Time:
30 minutes
Cook Time:
45 minutes
Instructions:
-
Marinate the Chicken:
- In a mixing bowl, combine the chicken pieces with curd, salt, Kashmiri red chilli powder, garam masala, and coriander powder.
- Mix well and set aside for at least 30 minutes to allow the chicken to absorb the flavors.
-
Prepare the Spinach Puree:
- In a pressure cooker, add the cleaned spinach leaves (palak), garlic, and green chillies, along with a pinch of salt and a teaspoon of water.
- Pressure cook for one whistle. Once done, release the pressure immediately by either running the cooker under tap water or lifting the weight with a fork.
- Open the cooker and let the spinach mixture cool for a few minutes.
- Once cooled, blend the mixture into a smooth puree and set it aside.
-
Make the Chicken Masala:
- In a small jar of a mixer grinder, blend the onion, ginger, and garlic into a smooth paste.
- Heat a kadai (wok) on medium heat. Add 1 tablespoon of ghee to the pan.
- Once the ghee is hot, add the bay leaf, cardamom, and cinnamon stick. Sauté for a few seconds until the spices release their aroma.
- Add the onion-ginger-garlic paste to the pan and sauté until the raw smell disappears, and the onions turn light brown.
-
Cook the Chicken:
- Add the marinated chicken to the pan, along with ½ cup of water. Stir to combine and cover the pan.
- Cook the chicken for 10 to 15 minutes, or until the chicken is fully cooked and the gravy thickens.
-
Prepare the Final Gravy:
- Once the chicken is cooked and the gravy is thick, add the pureed spinach mixture to the pan.
- Stir in the fresh cream and kasuri methi (dried fenugreek leaves), and bring the gravy to a brisk boil.
- Taste and adjust the salt and spices according to your preference.
-
Serve:
- Turn off the heat and transfer the Murgh Palak to a serving bowl.
- Serve hot with side dishes like Burani Raita, Garlic Naan, Mutton Biryani, and Kachumber Salad for a wholesome and delightful meal.
Enjoy this flavorful and nutritious Murgh Palak with your loved ones on a busy weekday or special weekend gathering!
