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Palak Murg | Chicken in Spinach Sauce

Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3
Author Rafeeda

Ingredients

  • 500 gm chicken with bone meduim peices
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tbsp green chilli paste refer notes
  • 1 tsp ginger garlic paste
  • Salt to taste
  • 2 bunches spinach chopped
  • 2 heaped tbsp yogurt
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 cloves
  • 2 meduim onions minced
  • 1/4 tsp garam masala
  • 1 tsp kasuri methi crushed

Instructions

  • Wash and drain the chicken. Toss in the turmeric powder, red chilli powder, green chilli paste, ginger garlic paste and salt and set aside till ready to cook.
  • In a saucepan, saute the spinach just till wilted. Take out. Allow to cool slightly and grind into a smooth paste with the yogurt. Set aside.
  • Heat oil in the same saucepan. Splutter the cumin and briefly fry the cloves.
  • Add the onions and saute till browned - let it brown a bit.
  • Add the chicken along with the marinade. Add a little water and cook, tossing occasionally till almost cooked.
  • Add the yogurt spinach paste and cook for another five minutes or till the chicken is fully done. Add the garam masala powder and kasuri methi, give it a final toss.
  • Serve hot with rotis or rice.

Notes

I used the green chilli chutney paste. If you don't have it, simply mince a couple of green chillies and add.