Tuesday, November 1, 2011

Spinach chicken (Palak Murg)


Chicken - 1/2 kg
Spinach -  1 bunch
Onion - 1 cup finely chopped
Ginger - 1/2 inch, cut into julians
Cumin - 1 tsp
Black paper - 2-3 nos
Cinemom - 1 inch
Cream - 2 tblsps
Butter - 2 tblsps
Garam masala - 1 tblsp
Turmeric powder - 1/2 tsp
Green chilly paste - 1 tsp
Salt as per taste


1. Cut the chicken into medium size pieces.
2. In a pan, boil 1/2 cup of water. Once water starts boiling, add washed spinach to it.
3. After a minute remove it from water and again wash with cold water.
4. In a mixer make a puree of it.
5. In a pan heat 2 tblsps of butter. Add cumin, black paper and cinemom to it.
6. Add chopped ginger, green chilly paste and onion to it. Saute for a minute.
7. Once onion turns translucant in color, add chooped chicken to it. Add turmeric powder, garam masala and mix well. Saute it for 2-3 minutes.
8. After some time add spinach puree to it and salt as per taste. Add 1/2 cup of water. Mix it well, cover it and let it simmer for 5-10 minutes.
9. After 5-10 minutes chicken will be cooked. If the gravy is not thick, take 3 tblsps of water. add 1 tblsp of rice flour to it. Make a paste of it and mix it in the gravy. Within a minute gravy will be thick.
10.  Finally add fresh cream to it. Spinach chicken is ready to eat.
11. Garnish it with fried ginger julians and serve hot with parathas, nan, roti or jeera rice.

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