Murgh Palak Recipe – Chicken In Spinach Gravy by Archana’s Kitchen

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  • Method

  • To begin making Murgh Palak Recipe, we have to first marinate the chicken. 

  • In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes. 

  • Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.

  • Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.

  • For the Murgh Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.

  • Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through. 

  • Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.

  • Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.

  • Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, fresh cream, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.

  • Transfer the Murg Palak to a serving bowl and serve hot

  • Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.

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