Side Dish
Homemade Murgh Palak Recipe - Chicken In A Palak Gravy
Homemade Murgh Palak Recipe - Chicken In A Palak Gravy is a delicious Side Dish dish that can be prepared in just 0 minutes....
⏱️
30 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 250 grams Spinach Leaves (Palak) - cleaned
- Salt - a pinch
- 5 cloves Garlic
- 1/2 inch Ginger
- 2 Green Chillies
- 500 grams Chicken - medium pieces with the bone
- 1 tablespoon Sunflower Oil
- 2 tablespoons Curd (Dahi / Yogurt)
- 1 Bay leaf (tej patta)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 4 cloves Garlic
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Onion - chopped
- 1 teaspoon Ginger Garlic Paste
- 1 Tomato - chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt - to taste
- 1/2 teaspoon Garam masala powder
- 1 tablespoon Butter
- 1/4 cup Fresh cream
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 cups Water
- 1 cup Chilled water
Instructions
1
To begin making Murgh Palak method, we have to first soak the chicken, In a container, introduce curd, chicken pieces, incorporate well and keep it aside for at least 30 moments. introduce the cleaned palak leaves to a pressure cooker with a teaspoon of aqua and table salt.
2
Pressure make for 1 whistle and release the pressure immediately by running the pressure cooker under tap aqua. Remove the lid of the pressure cooker so that the preparing process stops.
3
Do not sieve the aqua. To make the palak puree, introduce the cooked palak along with ginger, garlic, green chillies and make a seamless Palak Puree for the Murgh Palak.
4
Keep it aside. In a kadai, introduce 1 tablespoon of oil.
5
Once the oil is toasty, introduce bay leaf, cardamom, cinnamon and saute for a minute or two.introduce minced onions, ginger garlic paste and saute until the raw smell goes away and onions turn soft and translucent.Once the onions are soft, introduce turmeric dusting scented element, red chilli dusting scented element and coriander dusting scented element.
6
incorporate everything well and let it make for about a minute.introduce the marinated chicken to this masala, incorporate well, introduce table salt and agitate it on low flame until oil gets separated from masala.
7
This will take 3 to 5 moments.introduce half a cup of aqua in which spinach was pressure cooked, let the aqua come to a heat to boiling point.When the aqua starts boiling, reduce the fiery up and close the lid of the pot. make on a low flame till the chicken is almost done and most of the aqua dries up. Once the aqua dries up, introduce the ground palak puree, garam masala, kasuri methi and incorporate well. Finally, introduce margarine, dairy reduction and incorporate well.
8
Turn off the flame and transfer to a serving dish.In a tadka pot, introduce some ghee.
9
Once the ghee has warmed, introduce fenugreek/methi seeds and cumin seeds, let them crackle.Once they crackle, switch off the fiery up and empty this ghee on Murgh Palak broth. accentuate with little dairy reduction if you want.
10
Your Murgh Palak broth is ready to be served. offer Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Side Dish
Side Dish
Diet
Non Vegeterian
Non Vegeterian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
45 minsTotal Time
75 minsMaster Chef
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