Murgh Palak Recipe – Chicken in a Palak Gravy
A culinary delight that beautifully marries tender chicken pieces with the rich, velvety goodness of spinach, this Murgh Palak recipe is a testament to the vibrant flavors of North Indian cuisine. This dish, often served alongside fluffy garlic naan or fragrant biryani, is perfect for family gatherings or special occasions, creating an inviting atmosphere that brings loved ones together over a sumptuous meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) – cleaned | 250 grams |
| Salt | a pinch |
| Garlic | 5 cloves |
| Ginger | 1/2 inch piece |
| Green Chillies | 2 |
| Chicken – medium pieces with bone | 500 grams |
| Sunflower Oil | 1 tablespoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Garlic | 4 cloves |
| Fenugreek Seeds (Methi) | 1/4 teaspoon |
| Onion – chopped | 1 |
| Ginger Garlic Paste | 1 teaspoon |
| Tomato – chopped | 1 |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | to taste |
| Garam Masala Powder | 1/2 teaspoon |
| Butter | 1 tablespoon |
| Fresh Cream | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Water | 2 cups |
| Chilled Water | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | Approximately 30g |
| Carbohydrates | Approximately 10g |
| Fat | Approximately 18g |
| Fiber | Approximately 3g |
| Sodium | Approximately 500mg |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 4
- Cuisine: North Indian
- Course: Side Dish
- Diet: Non-Vegetarian
Instructions
To embark on your culinary journey with Murgh Palak, begin by marinating the chicken. In a mixing bowl, combine the chicken pieces with the curd, ensuring each piece is well-coated. Set aside for at least 30 minutes, allowing the flavors to meld beautifully.
Next, in a pressure cooker, add the cleaned spinach leaves along with a teaspoon of water and a pinch of salt. Pressure cook for one whistle, then immediately release the pressure by placing the cooker under running tap water. This step is crucial to halt the cooking process while retaining the vibrant green color and nutritional benefits of the spinach. Do not drain the cooking water, as it will be utilized later.
To create a luscious palak puree, combine the cooked spinach with ginger, garlic, and green chillies in a blender. Blend until you achieve a smooth consistency, and set this vibrant puree aside.
In a kadai (wok), heat one tablespoon of sunflower oil over medium heat. Once the oil is hot, add the bay leaf, cardamom, and cinnamon stick. Sauté for one to two minutes, allowing the spices to release their fragrant oils.
Add the chopped onions along with ginger garlic paste to the kadai. Sauté until the onions turn soft and translucent, and the raw aroma of the ginger and garlic dissipates.
Once the onions are soft, introduce the turmeric powder, red chilli powder, and coriander powder into the mix. Stir well and allow the spices to cook for about a minute, marrying the flavors.
Next, incorporate the marinated chicken into the masala, ensuring each piece is thoroughly coated. Add salt to taste and continue to stir on low heat until the oil separates from the masala, a process that should take around three to five minutes.
At this point, add half a cup of the water reserved from cooking the spinach. Allow the mixture to come to a boil, then reduce the heat and cover the kadai. Let it simmer on low heat until the chicken is nearly cooked through and most of the water has evaporated.
Once the water has reduced, gently fold in the prepared palak puree, followed by garam masala and kasuri methi. Stir well to combine all the ingredients, allowing the flavors to infuse into the chicken.
To finish, add the butter and fresh cream, mixing until everything is thoroughly blended. Turn off the heat and transfer the Murgh Palak to a serving dish.
For a delightful finishing touch, heat some ghee in a tadka pan. Once warmed, add fenugreek seeds and cumin seeds, allowing them to crackle. Immediately pour this fragrant ghee over the Murgh Palak, enhancing its aroma and taste.
If desired, garnish with a drizzle of cream for a touch of elegance.
Your Murgh Palak is now ready to be served, a dish that promises to tantalize your taste buds. Pair it with Burani Raita, Garlic Naan, Mutton Biryani, and a refreshing Kachumber Salad for a lavish weekend meal that will surely impress your family and friends.
This recipe not only highlights the beauty of Indian flavors but also brings a nourishing element to your dining table, encapsulating love and warmth in every bite. Enjoy the journey of cooking and the delightful experience that Murgh Palak offers!
