Palak Chicken - Spinach & Chicken Curry
Palak Murgh, or Palak Chicken as it is commonly called amongst my family, is a curry made with a spinach base. It goes beautifully with buttered roti
- Prep time
- --
- Cook time
- Not listed
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 tbsp ghee
- 1 medium onion (finely sliced)
- 2 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1.5 lb chicken (bone in)
- 14 cups fresh spinach, chopped finely
- 1 black cardamom
- 3 green cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 inch long piece cinnamon
- 1 tsp salt (or to taste)
- 0.5 tsp red chilli powder (or to taste)
- 0.5 tsp turmeric
- 1 tbsp dried fenugreek leaves (kasoori methi)
- 2 tsp butter
Instructions
- 1
In a pot, heat the ghee and once hot, add the onions, garlic and ginger and fry till brown
- 2
Whilst the onions are frying, take the black and green cardamoms, coriander seeds, cumin seeds and cinnamon and grind this to a fine powder
- 3
Once the onions have browned, add the chicken. Fry till the chicken is no longer pink
- 4
Add in the spinach, the spice powder we ground, the salt, red chilli powder, dried fenugreek and turmeric. Mix in and then turn the flame to low, cover and cook for 20 minutes.
- 5
Uncover and turn the flame to a medium heat (or high, if you have a lot of water left). Dry out the curry, stirring often to make sure it doesn't burn. Continue to dry out the curry, sauteing it till most of the water has dried out and the spinach begins to cling onto the chicken pieces.
- 6
When plating the curry out, drizzle 2tsp of melted butter over, or place a small dollop of it in the middle. Serve with warm chapatti or rice. Enjoy!