The Foodie Curls Indian Recipes: delicious

Murg Palak Recipe aka Spinach Chicken

Murg (Chicken) Palak (Spinach) is an authentic Indian recipe & a combination of taste and health in one dish.
It’s an excellent way to include spinach in diet. Murg Palak is delicious gravy of chicken added in spinach along with fresh spices. This will definitely tingle your taste buds, do give it a try.

Tempting Murg Palak Recipe/Spinach Chicken

Hope you like my recipe, and if you do, please leave a comment, share with your friends, smash the like button and consider Subscribing to my YouTube channel. All of this really helps me keep going! Thank you in advance and hope you enjoy!

Stove to Serve Time: Approx 1hr.

Ingredients

For Marinating:

1 kg Chicken

1 tbsp turmeric powder
½ Lemon juice

2-3 tbsp curd

For Grinding:

Green Masala : 1 cup Coriander leaves,4-5 green chillies,1 ½ inch ginger,1 bulb garlic. Grind to them all to a paste.

Palak/Spinach Puree: Boil two bunch of spinach. Let it cool & grind to form a fine paste

For Preparation:

4 tablespoon cooking oil

Whole garam masala (cardamom, black pepper, black cardamom, cloves, cinnamon & bay leaves)

4 big sized onion
2 medium sized tomatoes
1 tablespoon coriander powder
2 tablespoon garam masala powder

1 teaspoon turmeric powder
2 tablespoon red chilly powder

Salt (as per taste)

Method :

1 1.  Marinate chicken with lemon juice , turmeric powder & curd. Mix well and rest it for atleast half an hour.If time permits can keep it for more time as well.
2.  In a kadhai/Pan heat oil. Once oil is heated add whole garam masalas (cardamom, black pepper, black cardamom, cloves, cinnamon & bay leaves). Frying whole spices in oil releases their essential oils.
3.  Add finely chopped onions & sauté until it turns golden brown in colour. Add little salt so that onion gets cooked fast.
4. Once onions are cooked, add grounded green masala to it.
5. For about 15-20 mins sauté this mixture in slow flame. Stir occasional in order to avoid burning of masala
6.  Once oil starts oozing out from the masala, it indicates that it is cooked.
7.  Now add turmeric powder, coriander powder, red chilli powder, and saute for 2 mins .
8. Add chopped tomatoes and cook until it is mushy.
9. Finally add marinated chicken in this mixture of masalas and cook for atleast 15 mins
10. Once chicken is almost cooked now add salt , garam masala powder & Spinach puree to it.
11.  Add water if required & Cook only for 5-7 mins more since Spinach/palak was already boiled.
12.  Now this tempting rich and delicious Murg Palak is ready to be relished

Serving- Garnish with onion rings & a slice of lemon . Enjoy this soulful dish with roti, paratha, pav or rice.
Serves 6-7 Pax.

Notes/Tips :

To get the perfect rich green texture of the gravy, do not overcook the spinach .Overcooking may lead to darkening of the puree.
If you are cooking in the pressure cooker , 2 whistles is more than enough to cook the chicken. Later once the pressure is released add spinach puree and cook further for about 5-7 mins by then the chicken will be well cooked
If time permits marinate the chicken overnight, you will be amazed to see the result.

How to make Murg Palak with step by step pictures:

Green Masala : 1 cup Coriander leaves,4-5 green chillies,1 ½ inch ginger,1 bulb garlic. Grind to them all to a paste.

2 .Palak/Spinach Puree: Boil two bunch of spinach. Let it cool & grind to form a fine paste

3. Marinate the chicken with curd, turmeric and lemon juice for atleast half an hour

4. In a kadhai/Pan heat oil. Once oil is heated add whole garam masalas

5. Add onions and salt , saute well until it turns golden brown in colour

6. Once onions are cooked, add grounded green masala to it.

7. Saute for about 15-20 mins in slow flame, until oil starts oozing out

8. Now add turmeric powder, coriander powder, red chilli powder, saute for 2 mins

9. Add tomatoes and cook until it turns mushy.

10. Now add marinated chicken in this mixture of masalas and cook for atleast 15 mins

11. Once chicken is almost cooked add salt , garam masala powder & Spinach puree to it

12. Add water as per the consistency you desire

13. Cook only for 5-7 minutes

14. Now this tempting rich and delicious Murg Palak is ready to be relished

15. Serve after 15-20 minutes to get the thick richness of the gravy, you will also notice oil floating on the surface of the gravy...yummm!!

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Happy Cooking :)

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Marinated mutton with lots of spices and served with fresh coriander leaves and lots of love. Popular in north India, a great side dish with roti, paratha or rice. It’s simple but tastes really delicious.

Delicious Mutton Gravy (Spicy)

Stove to Serve time: Approx 50 mins- 1 hr.

Ingredients

For Marinating:

500 gms mutton

1 1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 tablespoon red chilly powder

1 tablespoon ginger garlic paste

3 tablespoon curd

For Preparation:

4 tablespoon mustard oil/any cooking oil

Whole garam masala (cardamom, black pepper, black cardamom, cloves, cinnamon & bay leaves)

1 inch Ginger and 4 - 5 cloves garlic (sliced)
3 - 4 green chilly

4 medium sized onion
2 medium sized tomatoes

1 teaspoon cumin powder
1/2 tablespoon garam masala (optional)

1 teaspoon turmeric powder, 1 tablespoon red chilly powder

Salt (as per taste) and coriander leaves

Method :

1 1. For marinating mutton add turmeric powder, coriander powder, red chilli powder, ginger garlic paste & curd. Mix well and rest it for atleast half an hour.
2.       Take oil in a cooker, you can take any pan as well. Once oil is heated add Whole garam masala (cardamom, black pepper, black cardamom, cloves, cinnamon & bay leaves).
3.       Now add sliced ginger , garlic & green chillies.
4.       Add thickly sliced onions, sauté it until it turns translucent.
5.       Now add roughly chopped tomatoes. Keep the flame to medium- high ,mix well until tomatoes becomes mushy
6.       Add cumin powder, turmeric powder, red chilli powder and little garam masala (optional)
7.       Saute it for 2-3 mins until all the spices are cooked well.
8.       Now add the marinated mutton and salt as per taste.
9.       Add 2/3 cups of water (water content depends upon the consistency of gravy you prefer)
10.   Now close the lid of the cooker & let it cook for at-least 7 whistles.

Serving: Serve hot with garnishing of fresh coriander leaves and rings of onions.Serves 4-5 Pax.

Still uncomfortable? Watch me prepare this dish on my YouTube channel:

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Sevai kheer/Vermicelli/Sevaiyya with Khoya

Ingredients:

Method:

Murg Palak Recipe aka Spinach Chicken

Tempting Murg Palak Recipe/Spinach Chicken

Hope you like my recipe, and if you do, please leave a comment, share with your friends, smash the like button and consider Subscribing to my YouTube channel. All of this really helps me keep going! Thank you in advance and hope you enjoy!

Ingredients

For Marinating:

For Grinding:

For Preparation:

Method :

Method :

Serving: Serve hot with garnishing of fresh coriander leaves and rings of onions.Serves 4-5 Pax.

Still uncomfortable? Watch me prepare this dish on my YouTube channel:

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