Murgh palak gravy is a traditional North Indian dish prepared with marinated chicken, blended spinach, and various spices. Palak chicken is among the most-relished Punjabi chicken delicacies, known for its rich and aromatic flavour. The use of freshly ground spices gives it a delightful fragrance, and the dish is also packed with nutrients thanks to the spinach sauce. It’s a tasty and wholesome meal, simple to prepare and ideal for your weekday dinners.
Spinach, or Palak, offers a range of health benefits. It regulates blood pressure and promotes healthy hair and skin. Spinach is also high in iron, which helps increase haemoglobin levels and is an excellent leafy green for those dealing with anaemia. For a weekend family meal, you can serve Murgh Palak alongside Burani Raita, Garlic Naan, Mutton Biryani, and Kachumber Salad. Here’s a recipe for Murgh Palak that you can easily prepare at home.
How to Make Murgh Palak:
The chicken must first be marinated before you start cooking Murgh Palak.
- In a bowl, add curd, chicken pieces, salt, garam masala, and coriander powder. Stir to mix the mixture. Set the bowl aside for at least 30 minutes.
- Add a teaspoon of water, and salt, to the pressure cooker with the chopped palak leaves, garlic, and green chillies.
- After a whistle of pressure cooking, immediately release the pressure by putting the pressure cooker under running water or by lifting the weight with a fork. Let the palak mixture cool, remove the lid from the cooker.
- After it has cooled down, add the cooked palak mixture to a blender and make a smooth puree. Keep aside for some time.
- To prepare the murgh masala, add the onion, ginger, and garlic in a small jar of the mixer grinder. Blend until a paste forms.
- Add 1 tablespoon of ghee to a kadai and heat it up over medium heat.
- Add the bay leaf, cardamom, and cinnamon, and sauté for a few seconds until the aromas are released.
- Add onions, ginger, and garlic paste and cook until the raw smell goes away and the onions turn a light brown colour.
- Add the marinated chicken and 1/2 cup water once the onions are finished cooking. For about 10 to 15 minutes, cook the chicken, covered, until it is fully cooked.
- After the chicken is cooked and a thick gravy formed, toss in the pureed spinach, fresh cream, and kasuri methi and bring the mixture to a rapid boil. Adjust the spices and salt as necessary. Cut the heat off.
Then, serve the Murg Palak hot after being transferred to a serving bowl. Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.
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