Palak Murgh – Spinach & Chicken Curry + My 1st Anniversary
  • 6-8tbsp ghee
  • 1medium onion, finely sliced
  • 2tbsp freshly cut garlic
  • 1tbsp freshly cut garlic
  • 700grams chicken, bone on
  • 400grams spinach, chopped well
  • 1 black cardamom
  • 3 green cardamom pods
  • 1tsp coriander seeds
  • 1tsp cumin seeds
  • 1inch long piece cinnamon
  • 1tsp saltor to taste
  • 0.5tsp red chilli powderor to taste
  • 0.5tsp turmeric
  • 1tbsp dried fenugreek leaves (kasoori methi)
  • 2tsp butter
  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 low. 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!

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