Recipe of the Month

PALAK MURGH (SPINACH CHICKEN)

 

It is one of the most popular and delicious dishes in the North Indian cuisine. Enjoy the goodness of chicken and spinach in one dish.

 

Ingredients

Chicken 1kg (whole and cut into serving pieces)
Oil 4 tbsp.
Onion 2medium, finely chopped
Ginger garlic paste 2 tbsp.
Spinach 1 bunch – finely chopped
Fresh Coriander 2 tbsp. – finely chopped
Fresh Mint 2tbsp.– finely chopped
Black Peppercorns 8
Bay Leaves 2
Cloves 4
Green Cardamoms 3
Coriander powder 1 tbsp.
Cumin powder 1 tsp.
Red chilli powder ½ tsp.
Garam Masala ½ tsp.
Yogurt 5 tbsp.

 

Cooking Instructions

Heat the oil in a non-stick saucepan. Add whole spices, allow them to sizzle for 30 seconds.

Add chopped onions and sauté until light brown. Add ginger garlic paste and fry for 2-3 minutes.

Add chicken pieces, salt and fry for sometime and then cover for 10mins. If there is any water left in the pan once uncovered then dry it up and add all the dry powdered spices i.e. cumin powder, coriander powder, red chilli and salt.

Fry until all the spices get coated on the chicken and add a tbsp. of yogurt. Repeat until all yogurt is used and chicken is light brown. Now add spinach, coriander, mint and mix well until it gets mashed. Cover and cook until chicken is tender. Uncover and dry any liquid in the pan. Garnish with garam masala before serving.

Serve with any flat bread or rice.