• Nupur Bhattacharya

Palak Chicken Curry/How to make chicken curry with spinach/Palak Chicken Recipe/Murg Saagwala Recipe


Healthy and Delicious Chicken Curry with Spinach Leaves!


Ingredients 

Yield: 5-6 Servings


Chicken (with bone)...1 kg

Spinach leaves (chopped)...5 cups

Mustard oil...2 tbsp

Sliced onions...1 medium size

Cumin seeds...1/2 tsp.

Cinnamon stick...2 inch piece

Bay leaf...1

Chopped garlic...2 tbsp.

Coriander powder...1 tsp.

Cumin powder...1/2 tsp.

Garam masala...2 tsp.

Kasuri methi (crushed)...1.5 tbsp.

Turmeric powder...1/2 tsp.

Kashmiri red chilli powder...2 tsp.

Tomato purée...from 2 medium sized tomatoes (1 cup)

Salt...to taste


Method
  • To the chicken, add half a teaspoon of turmeric powder, half a teaspoon of cumin powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder and 1 teaspoon of salt

  • Give that a good mix

  • Add 2 tablespoons of mustard oil

  • Coat the chicken really well with the mustard oil. Mustard oil gives the chicken a very nice and intense test

  • Set that aside

  • Set a pan on medium heat and add approximately 3 tablespoons of oil

  • Add cumin seeds, cinnamon stick and the bay leaf

  • Once the cumin seeds start to splutter add the chopped onions and sprinkle some salt so the onions cook faster

  • Stir fry till the onions turn golden brown in color

  • This should take approximately four minutes

  • Then add the chopped garlic and keep stirring till the onions turn nice and dark.This should take another 3 minutes or so

  • Add the marinated chicken in

  • Stir fry the chicken until it turns nice and brown

  • Stir fry for around 10 minutes and make sure that the chicken is fried well

  • Then add the tomato puree and coriander powder

  • Add Kashmiri chilli powder and a cup of water

  • Give it a quick stir and place a lid on it

  • Let the chicken completely cook through This should take 8 to 10 minutes

  • Add the spinach leaves

  • Place the lid on on for 3 minutes so that the spinach leaves wilt

  • Once they have wilted it's much easier to mix them into the gravy

  • Mix well and let the gravy simmer and get thicker

  • Let the gravy simmer for around eight minutes

  • Add more salt if you need to

  • Add garam masala and add in the Kasuri methi leaves. Do so by crushing it nicely in between your palms.

  • You can squeeze some lime juice if you wish. I like it a little sour but that's totally optional


This curry is really good with Rice or Roti and it's easy and healthy.I hope you enjoyed this recipe! If yes it would be awesome if you could share it with your friends.Don’t forget to give me a thumbs up if you enjoyed this recipe.For more exciting recipes like this do consider subscribing to my channel. I post recipes every week so see you next time!

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