I absolutely adore seasonal produce in my meals. The freshness of seasonal and fresh ingredients remains unmatched. And winter brings with it a variety of colorful produce. And spinach has to top that list.
This palak murgh recipe uses spinach in all its glory, highlighting its creamy texture, wonderful taste, bright green color and a dollop of good health. Its combination with juicy, succulent pieces of chicken is a match made in heaven. I urge you to try this recipe as it is a regular in my kitchen at this time of the year. It is full proof and tastes absolutely delicious.
This recipe is a little on the techniques side. Don’t get nervous already. It is just a few steps which might not be very familiar to you, but it still very easy to execute. I cook the spinach leaves in some oil before blending it to a paste. This gives it a beautiful taste and texture and also gets rid of the rawness. The spices that I have used here are also very simple and basic. Most of the things will probably be there in your kitchen pantry!
Note it down and try it before this wonderful season ends.
Preparation time – 20 minutes
Cook time – 40-50 minutes
Serves – 3-4 people
- 500 g chicken
- 1 tbsp vegetable oil
- 20 g ginger
- 5 garlic cloves
- 150 g spinach, washed and cut
- 2 tbsp desi ghee
- 2 bay leaves
- 4 medium onions, finely chopped
- 1 tsp sugar
- 2 green chilies, slit in half
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- 1 tsp black pepper powder
- 1 tsp garam masala
- 2 tsp fresh cream
- 1 cup warm water
For the spinach puree:
- Heat oil in a pan. Add the ginger cubes, garlic cloves and stir for five seconds. Add the chopped up spinach and let it cook for five minutes.
- Transfer the spinach to a mixer. Add some water and form a thick paste. Save it for later.
For the recipe:
- Heat ghee in a kadhai. Add the bay leaves and give it a light stir.
2. Add the finely sliced onion and cook for five minutes till the onions turn translucent and start releasing its aroma.
3. Add the sugar and slit green chilies to the onion. Fry till onions are cooked.
4. Season with salt, turmeric powder, cumin powder, black pepper powder, coriander powder, and Kashmiri red chili powder. Stir well till all the spices come together with the onions.
5. Add the chicken pieces and mix well with all the spices. Cook for seven minutes till the oil starts to separate from the mixture.
6. Add the spinach puree and mix it well with the chicken pieces till every piece is coated with the green glaze. Stir well for five minutes.
7. Pour in a cup of warm water and give it a gentle stir. Cover and let it cook in medium flame for twenty minutes.
8. Open the lid, check the consistency, the softness of the chicken pieces and seasoning. Add more salt if needed.
9. Once you are happy with the consistency and the chicken pieces soften, add the fresh garam masala. Stir gently.
10. Finally, garnish with two teaspoons of fresh cream. One last stir and the gorgeous palak murgh is ready to be served.
11. Serve hot with parathas, jeera rice or plain rice.