Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, palak murgh. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Palak murgh is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Palak murgh is something that I have loved my whole life. They’re fine and they look fantastic.
Saag Murgh or Palak Murgh as I call it; is a classic north Indian dish with pureed spinach that is cooked with chicken, spices and fresh coriander. Spinach inherently releases a lot of moisture and so will need to be cooked well to ensure the gravy is thick enough to coat the chicken pieces. Murgh Palak is a delicious gravy recipe of chicken cooked in rich palak gravy with Indian whole spices and topped off with cream.
To get started with this particular recipe, we must prepare a few ingredients. You can cook palak murgh using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Palak murgh:
- Get 3 tbsp Greek yoghurt
- Take 1 tsp red chilli powder
- Take 1/2 tsp cumin seeds crushed coarsely
- Prepare 1 Tsp Turmeric Powder
- Get 1 Tsp Coriander Powder
- Get 2 tbsp oil
- Take 250 grams Chicken
- Get 1/2 teaspoon Black pepper powder
- Make ready 1 teaspoon Lemon juice
- Make ready to taste Salt,
- Take 300 grams Spinach, roughly chopped
- Make ready 1 large Onion, sliced
- Take 1 teaspoon Ginger Garlic Paste
- Prepare 2 green chillies
When ready to cook, make sure you take the chicken out of the fridge at least half an hour before cooking so that it comes to room temperature. Heat the oil in a pan, add the cumin seeds adn when they splutter, add the chopped onion and fry until golden. Chicken and spinach curry (palak murgh) recipe A sustaining supper, rustled up in under an hour Credit: Gareth Morgans Y ou can wilt the spinach first for this then whizz it in a blender if you. Here is another classic North Indian Curry - Palak/Spinach Chicken Curry also known as Saagwala Murgh. 'Saag' stands for 'Greens' in Hindi.
Instructions to make Palak murgh:
- In a large bowl mix all the marinade ingredients. Add the chicken pieces to this marinade and put a few cuts on the pieces to let the marinade soak in well. Mix well making sure all the pieces are coated. Leave overnight or even just 1 hour.
- After 01 hour, add oil in a pan and heat it up add onions then cook on medium heat. Now add ginger garlic paste. Saute for few seconds on medium heat.
- Now add red chilli powder, turmeric and coriander powder. Saute for few more minutes.
- Add marinated chicken and cook on high heat. Stir chicken until it changes colour. Add water, stir the pan and cook chicken for 20 minutes. - In the meanwhile, cut the spinach in form of ribbons. - Wash it properly and add in chicken. mix well.
- Cook for another 20 minutes on low medium heat by adding green chillies. After 20 mins, check the chicken, Stir and cook on high heat until the oil flots on the surface.
- Now the palak chicken is ready serve it with roti.
You can use any greens for this recipe but spinach is commonly used. This is a nice way to include healthy greens in your non-vegetarian curry. A lightweight, meal-in-one Palak Murgh or chicken curry with spinach. Of course, who thought to take a photograph or, more importantly, make a note of the recipe at the time! So try two, I rustled it up again for a mid-week dinner ticking all above boxes.
So that is going to wrap it up for this special food palak murgh recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
