Spinach, or Palak, offers a range of health benefits.
Spinach, or Palak, regulates blood pressure and promotes healthy hair and skin.
Murgh Palak gravy is a traditional North Indian dish prepared with marinated chicken, mixed spinach and various spices. Palak chicken is one of the most loved delicacies of Punjabi chicken, known for its rich and aromatic taste. The use of freshly ground herbs gives it a wonderful smell and thanks to the spinach sauce, the dish is also packed with nutrients. It is a tasty and healthy meal, easy to prepare and ideal for your weeknight 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 hemoglobin levels and is an excellent leafy vegetable for people who suffer from anemia. For a weekend family meal, you can serve Murgh Palak alongside Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad. Here is a recipe for Murgh Palak that you can easily prepare at home.
This is how you make Murgh Palak:
Before cooking Murgh Palak, the chicken must be marinated first.
- In a bowl, add the curd, chicken pieces, salt, garam masala and coriander powder. Stir to combine 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 the pressure cooker whistles, immediately release the pressure by holding the pressure cooker under running water or lifting the weight with a fork. Allow the palak mixture to cool, then remove the lid from the pan.
- After it cools down, transfer the cooked palak mixture to a blender and make a smooth puree. Keep aside for a while.
- To prepare the murgh masala, add the onion, ginger and garlic in a small jar of the mixer grinder. Mix until a paste forms.
- Add 1 tablespoon of ghee to a kadai and heat it on medium heat.
- Add the bay leaf, cardamom and cinnamon and fry for a few seconds until the aromas are released.
- Add onions, ginger and garlic paste and cook until the raw smell disappears and the onions turn a light brown color.
- Once the onions have finished cooking, add the marinated chicken and 1/2 cup of water. Cook the chicken, covered, for about 10 to 15 minutes until fully cooked.
- After the chicken is cooked and a thick gravy has formed, add the pureed spinach, fresh cream and kasuri methi and quickly bring the mixture to a boil. Adjust the spices and salt if necessary. Turn off the heat.
Then serve the Murg Palak hot after transferring it to a serving bowl. Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal together with your family.
