Palak Murg (Chicken Curry in a spinach gravy) Palak Murg (Chicken Curry in a spinach gravy)
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Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Marination for chicken
  • 600 g Chicken drumsticks or bone in chicken
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Green chilli paste
  • 2½ tbsps Yoghurt
  • Salt for seasoning
Tempering
  • 1 tsp Cumin seeds
  • 4 Green cardamom pods
  • 1 Black cardamom
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 6 Cloves
  • 2 Dried red chillies
Others
  • 3 Cups of chopped spinach leaves
  • 2 Cups of sliced red onions
  • 1½ tbsps Tomato puree
  • 1 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala
  • 4 Green chillies
  • 1 tsp Ghee
  • 2 tbsps Finely chopped cilantro leaves

Palak Murg (Chicken Curry in a spinach gravy)

  1. Marinate the chicken with the ingredients mentioned under the section "Marination for chicken" and keep it aside for a minimum of 30 minutes.
  2. Blanch the spinach leaves in boiling water for a couple of minutes and remove the blanched leaves and pop them into a bowl full of ice water. After a couple of minutes take out the blanched leaves with a splash of water and blend them into a smooth puree and keep aside.
  3. Heat oil in a pan and once the oil is hot add the whole spices mentioned under the section "Tempering" and once they start to splutter, add the finely sliced red onions.
  4. Fry the onions till they are lightly golden and caramelized and then add the tomato puree along with the red chilli powder, coriander powder and the garam masala powder. Fry the spice paste for a couple of minutes till the tomato paste is cooked through and the oil starts separating from the sides.
  5. Add the marinated chicken at this stage along with 3/4th of the spinach puree. Keep the remaining spinach puree aside to add after the chicken is cooked through.
  6. Mix everything well and cook the chicken on high heat for 8-10 minutes.
  7. Reduce the heat to medium, cover and let the chicken cook through. Once the chicken is cooked through , increase the heat and check the seasoning.
  8. Add the remaining spinach puree and mix everything well. Note - This is done to regain some of the bright green colour of the spinach puree which darkens during cooking.
  9. Let it simmer for another couple of minutes and switch off the heat once the gravy has reached your preferred consistency. Top it off with ghee and finely chopped cilantro leaves and serve hot
Palak Murg (Chicken Curry in a spinach gravy) Palak Murg (Chicken Curry in a spinach gravy)
favorite
print
rate

Palak Murg (Chicken Curry in a spinach gravy)

Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Marination for chicken
  • 600 g Chicken drumsticks or bone in chicken
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1 tbsp Green chilli paste
  • 2½ tbsps Yoghurt
  • Salt for seasoning
Tempering
  • 1 tsp Cumin seeds
  • 4 Green cardamom pods
  • 1 Black cardamom
  • 1 Cinnamon stick
  • 1 Bay leaf
  • 6 Cloves
  • 2 Dried red chillies
Others
  • 3 Cups of chopped spinach leaves
  • 2 Cups of sliced red onions
  • 1½ tbsps Tomato puree
  • 1 tsp Coriander powder
  • 1 tsp Red chilli powder
  • 1 tsp Garam masala
  • 4 Green chillies
  • 1 tsp Ghee
  • 2 tbsps Finely chopped cilantro leaves
  1. Marinate the chicken with the ingredients mentioned under the section "Marination for chicken" and keep it aside for a minimum of 30 minutes.
  2. Blanch the spinach leaves in boiling water for a couple of minutes and remove the blanched leaves and pop them into a bowl full of ice water. After a couple of minutes take out the blanched leaves with a splash of water and blend them into a smooth puree and keep aside.
  3. Heat oil in a pan and once the oil is hot add the whole spices mentioned under the section "Tempering" and once they start to splutter, add the finely sliced red onions.
  4. Fry the onions till they are lightly golden and caramelized and then add the tomato puree along with the red chilli powder, coriander powder and the garam masala powder. Fry the spice paste for a couple of minutes till the tomato paste is cooked through and the oil starts separating from the sides.
  5. Add the marinated chicken at this stage along with 3/4th of the spinach puree. Keep the remaining spinach puree aside to add after the chicken is cooked through.
  6. Mix everything well and cook the chicken on high heat for 8-10 minutes.
  7. Reduce the heat to medium, cover and let the chicken cook through. Once the chicken is cooked through , increase the heat and check the seasoning.
  8. Add the remaining spinach puree and mix everything well. Note - This is done to regain some of the bright green colour of the spinach puree which darkens during cooking.
  9. Let it simmer for another couple of minutes and switch off the heat once the gravy has reached your preferred consistency. Top it off with ghee and finely chopped cilantro leaves and serve hot