INGREDIENTS
- 500 gms chicken (breast, thigh or with bones)
- 300-350 gms of spinach, washed and cut
- 1 onion, sliced
- 1-2 tomatoes, grated or pureed
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 bay leaf
- 1 cinnamon
- 4-5 black peppers
- 2 cloves
- 1 big elaichi
- 2-3 green chilies, cut
- 1 tbsp coriander powder
- 1 tbsp Shilpa’s Masala Mill Kashmiri chili powder
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp Shilpa’s Masala Mill garam masala
- Salt to taste
- ¼ tsp chicken powder (optional)
- 1 tsp Kasuri Methi
- 6 tbsp oil
INSTRUCTIONS
Heat oil in pan/ kadhai.
Add the cinnamon, cardamom, bay leaf black peppers, cloves, and green chili.
Sauté for 1-2 mins.
Add onions and fry for 3-4 mins.
Add ginger-garlic paste and fry for 2-3 mins.
Add chicken pieces and continue to bhunao for 4-5 mins on med heat.
Add all the powdered masalas.
Fry for 3-4 mins more (can add little water if masala starts to burn).
Cover and cook until chicken is almost done on low flame.
Add the chopped spinach.
Add the chopped spinach.
Mix and cover and cook for 4-5 mins.
You can add water if required.
Check seasoning.
Add garam masala powder.
And you are done, your nutritious and super easy palak MURGH is ready.
Serve hot with Rotis and rice.
SPICE LEVEL: 🌶🌶
