Palak Chicken / Palak Murgh

Ingredients (Serves 4)

1. Spinach – 2 – 2.5 cup tightly packed

2. Chicken – 1 kg, cut into medium pieces

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – As required

3. Oil – 2 – 3 tbsp

4. Onion – 1 medium-large, finely chopped

5. Ginger-garlic paste – 1 tbsp

6. Turmeric powder

Chilly powder – 2.5 tsp

Coriander powder – 1 tbsp

Cumin powder – 1/2 tsp

Garam masala powder – 1/2 tsp + 1 pinch

7. Tomato – 1 medium, chopped

8. Hot water – 3/4 cup

9. Kasoori methi – 1 – 2 pinches

10. Fresh cream – 2 – 3 tbsp

11. Butter – 1/ – 2 tsp

12. Salt – To taste

Method

1. Marinate chicken pieces with ingredients numbered 2. Set aside for at least 30 minutes or overnight in the refrigerator.

2. Clean and wash the spinach leaves. Put them in a vessel filled with hot water. Cook for a few minutes. Switch off. Keep aside to cool. When it cools down, grind in a blender to a fine paste. You can reserve the extra water for the gravy.

3.  Heat oil in  a heavy-bottomed pan over medium-high heat. Add onion, little salt and saute until light golden. Add ginger-garlic paste and cook until onion turns golden. Add spice powders numbered . Cook over low heat until raw smell disappears. Add chopped tomato and cook until oil separates. Add chicken pieces and cook for 5 – 6 minutes, stirring in between. Add 3/4 cup hot water and mix well. Cover and cook for 25 – 30 minutes over low-medium heat until chicken is cooked completely. Add spinach paste and cook for 2 – 3 minutes. Add 1 pinch garam masala powder, kasoori methi  and salt, if required. Mix well. Switch off. Add 2 – 3 tbsp fresh cream and mix well. Finally add 1 – 2 tsp butter. Serve after 10 minutes.