17/03/2015

MURG PALAK OR SPINACH CHICKEN

                               


It is a classic North  Indian dish made with chicken,pureed spinach and some spices, the end result is a tasty, nutritious and healthy dish.It is  a healthy way to incorporate leafy greens in yours kid’s meal, it can make happy both mom and kid.
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Author-Moumita
Preparation Time-10 Minutes
Marination Time-30 Minutes
Cooking Time-10 Minutes
Servings-2
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Ingredients For Palak Puree

Palak-250grams
Salt -a pinch
Garlic cloves-5
Ginger-1/2inch
Green chilies-2


Ingredients For Murgh Palak Masala

Chicken -1/2kg(medium pieces with bone)
Oil-1/4cup
Curd or yoghurt-2tablespoons
Bay keaf-1
Green cardamom-3
Cinnamon stick-1inch one
Cloves-4
Fenugreek seeds or methi dana-6 
Onion-1chopped
Garlic paste-2teaspoon
Ginger paste-1teaspoon
Tomato-1chopped
Red chilli powder-1teaspoon
Turmeric powder -1/2teaspoon
Coriander powder-1 teaspoon
Salt to taste
Garam masala powder-1/2teaspoon
Butter-1tablespoon
Cream-1/4cup+1teaspoon
Roasted kasturi methi-1teaspoon(crushed)

Ingredients For Tempering Or Tadka

Methi dana or fenugreek seeds-5
Ghee-1tabledspoon
Cumin seed-1teaspoons

Other ingredients
Water-2cups(for soaking)+1cup(for boiling)
Ice cold water-1 if bowl(pour 3cups water with 10 ice cubes in a bowl)

Method
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Marinate the chicken with curd or yoghurt and salt,keep aside for 30 minutes

Soak the palak into water  for 15 minutes,then drain the water and clean leaves very well


Boil  1 cup of water adding little salt,add palak ,close the lid and simmer the gas and cook for 3 to 5 minutes.


Switch off the gas and strain the palak
,

Save the water in which spinach was boiled. Can be used in the chicken later.

Add palak or spinach into ice cold water for 15 minutes to keep the colour of palak

Drain the ice cold water 

Add palak in a wet grinder along with ginger,garlic ,chopped chilies and salt to make a smooth puree


Heat oil in a pan

Add the whole spices,let them crackel
Add  chopped onion,fry until light brown


Add ginger,garlic paste,mix and stir


Add chopped tomatoes and fry until raw aroma of  ginger garlic paste goes away 


Add turmeric powder,red chilli powder and coriander powder,mix and stir


Add the chicken to this masala, mix well and add
 salt and stir it on low flame until oil gets separated from masala


add half a cup of water in which spinach was boiled,let the water bring to boil.


When the water will start boiling,simmer the gas and close the lid


Cook  on low flame till the chicken is almost done and most of the water dries up.The gravy should be thicken


 Add garam masala powder and roasted kasuri methi and mix


Add butter and cream and mix


Switch off the gas


Transfer the dish in a serving bowl 


Heat ghee in a small pan,add methi Dana or fenugreek seeds and cumin seeds,let them crackle,once they will be popped up switch off the gas and pour  this ghee on murgh palak.


Garnish with little cream if you want.



Murgh Palak goes well with Paratha,Naan,Rumali Roti or any other Indian bread

or you can enjoy it with some hot steamed rice,
                       

Want to more chicken recipes,please click HERE



                            

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