Palak Chicken / Turkey

(Palak Gosht, Spinach Chicken, Murgh Sagwala, Chicken Sagwala, Murgh Palak)

Recipe For Palak Chicken

Ingredients

Batch -1

• Chicken Breast / Turkey Breast - 1 lbs (cut into desired pieces)
• Coriander powder - 1 tsp
• Garam masala - 1 tbsp
• Roasted Cumin Powder -1 tsp
• Salt - as needed
• Yogurt - 4 tbsp
• Ginger Garlic Green Chilly paste - 1 tbsp

Batch -2

• Fresh Spinach (Palak) - 1/2 packet
• Green Chilly - 2
• Salt - 1/2 tbsp

Batch -3

• Big Onion -1 (finely chopped)
• Tomato -1 (finely chopped)
• Nutmeg Powder - 1/4 tsp
• Oil/Butter- 2 tbsp

Method

1. Mix all the ingredients from batch -1 and let it rest for 1/2 hour.
2. Wash the spinach and Microwave Batch -2 in little water for 2-3 minutes and allow it to cool.
3. Heat oil/butter in a deep vessel and saute onions until golden grown.
4. Add the tomatoes and saute until it comes as a gravy.
5. Now add the Batch-1 marinated chicken into the pan and little water.
6. Let it boil until chicken is cooked.
7. Now grind the cooked spinach in the blender by adding little water to get a paste.
8. Add the spinach paste and nutmeg powder into the chicken pan.
9. Let it cook fo 5 more minutes.
10. Now garnish with fresh coriander leaves. Palak chicken is ready to be served.

Serving Suggestion

• Serve the palak chicken with hot chapatti, parrota or any fried rice.

Tips

• You can also add tomato puree instead of diced tomatoes to have thick gravy.
• For extra richness, add a tbsp of butter and 2 tbsp of heavy cream to the gravy at the very end.
• Using the same recipe, you could also make mutton sagwala (palak mutton).