Go Back
–+ servings
palak chicken
Print

Murgh Palak - Palak Chicken

Earthy spinach meets flavorful chicken pieces in this aromatic nutritious dish!
Servings 4
Author Sarah Mir

Ingredients

  • 1 lb boneless chicken cut into big cubes about 50% more for bone in
  • ½ a large red onion
  • 1-2 diced green chilies
  • 1 tomato
  • ½ teaspoon cumin seeds
  • 1 heaped teaspoon garlic paste
  • ½ teaspoon grated ginger or ginger paste
  • ¾-1 teaspoon salt start w ¾
  • ¼ teaspoon turmeric
  • ¾-1 teaspoon cayenne / red chilli powder
  • ¾ teaspoon coriander powder
  • 400 g fresh spinach (can use less, see notes)
  • Heaped tbsp of Kasuri Methi dried fenugreek - optional

Finishing touches

  • lemon juice, garam masala

Instructions

  • Finely dice the onion and tomato
  • The easiest way to dice spinach is to run it through a food processor. The second easiest is to use kitchen shears and snip away.
  • Heat a few tablespoons of oil in a pot and add the diced onion, fry on medium high heat till the edges start to take on a golden brown.
  • Optional: Add a diced green chilli (or two) for extra flavour.
  • Add the ginger and garlic and stir fry for a minute
  • Add the chicken and spices, saute on medium high heat until all the sides of the chicken pieces have changed colour.
  • Mix in the diced tomato, and ½-1 cup of hot water (more for stainless steel, less for non stick) and simmer for 20-25 minutes or until the chicken is tender.
  • Crank up the heat to dry up the excess water and add your kasuri methi and saute for a minute.
  • Now add your spinach - spinach is a naturally watery green so at this stage your goal is to cook the moisture out of the spinach and have the oil rise above your dish. This takes about 10-12 minutes on medium heat.
  • Adjust seasoning - a squeeze of lemon juice is lovely here, but you can also add some garam masala, and/or extra chilies.

Notes

I like to pack the spinach in, but you are absolutely welcome to as much as halve it if you want a curry that's lighter on the spinach.