Saucepans and Spices

View Original

PALAK MURGH

Shilpa Anand

INGREDIENTS:

  • 500 gms chicken ( breast, thigh or with bones)

  • 300-350 gms of spinach, washed and cut

  • 1 onion, sliced

  • 1-2 tomatoes, grated or pureed

  • 1tbsp ginger paste

  • 1tbsp garlic paste

  • 1bayleaf

  • I cinnamon

  • 4-5 black peppers

  • 2 cloves

  • 1big elaichi 

  • 2-3 green chilies, cut

  • 1tbsp coriander powder

  • 1tbsp Shilpa’s Masala Mill Kashmiri chili powder

  • 1tsp red chili powder

  • ¼ tsp turmeric powder

  • 1tsp cumin powder

  • 1tsp Shilpa’s Masala Mill garam masala

  • Salt to taste

  • ¼ tsp chicken powder ( optional)

  • 1tsp Kasuri Methi 

  • 6 tbsp oil 

INSTRUCTIONS:

  • Heat oil in pan/ kadhai 

  • Add the cinnamon, cardamom, bay leaf black peppers, cloves, and green chili

  • Sauté for 1-2 mins 

  • Add onions and fry for 3-4 mins

  • Add ginger-garlic paste and fry for 2-3 mins

  • Add chicken pieces and continue to bhunao for 4-5 mins on med heat

  • Add all the powdered masalas

  • Fry for 3-4 mins more ( can add little water if masala starts to burn)

  • Cover and cook until chicken is almost done on low flame

  • Add the chopped spinach

  • Add the chopped spinach

  • Mix and cover and cook for 4-5 mins

  • You can add water if required

  • Check seasoning 

  • Add garam masala powder

  • And you are done, your nutritious and super easy palak MURGH is ready

Serve hot with Rotis and rice

SPICE LEVEL: 🌶🌶