Updated: Jun 23, 2021
One of the comfiest meals from my childhood was Palak Murghi (Spinach Chicken)
Thankfully my love for it also passed down to my kids who ask for this at least once a week.
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Cook time: 30 minutes
1 onion (sliced)
1 tbsp ginger
1 tbsp garlic paste
2 chicken breasts
1 tsp lal mirch
1 tsp salt
1 tsp freshly ground and roasted cumin and coriander
1/4 cup milk
1 tsp crusted kasuri methi
Fry one sliced onion till golden. Add 1 headed tablespoon of ginger and garlic paste each.
Then add 2 chicken breasts cut up into chunks (I didn’t have bone in chicken) with 3-4 lal mirch balls (optional). Stir fry till the juices run dy and the chicken is a nice brown coloured. Then add 1 tsp of lal mirch, salt and about 1 tsp of freshly ground and roasted cumin and coriander. Fry for a few minutes and add two chopped tomatoes. Cover and let them become part of the masala.
In the mean time prep your spinach. Wash, dry and chop fine. Once I bhuno the chicken I add the spinach and cook on low for about 20 minutes. Till its water runs dry and it becomes part of the masala. At this point I add 1/4 cup of milk to make the spinach creamy.
Take off the flame and sprinkle a tsp of crushed kasuri methi over the top. Serve with boiled rice and a chopped salad.