Method

To begin making Murgh Palak Recipe, we have to first marinate the chicken. 

In a bowl, add curd, chicken pieces, salt, kashmiri red chilli powder, garam masala , coriander powder mix well and keep it aside for at least 30 minutes. 

Add the chopped palak leaves to a pressure cooker, garlic, and green chillies with a teaspoon of water and salt. Pressure cook for 1 whistle and release the pressure immediately by running the pressure cooker under tap water or by lifting the weight using a fork. Open the cooker and allow the palak mixture to cool.

Once cooled, add the cooked palak mixture to a blender and make a smooth puree. Keep aside.

For the Murgh Masala, add the onion, ginger and garlic to a small jar of the mixer grinder and blend to make a paste.

Preheat a kadai over medium heat, add 1 tablespoon of ghee. Stir in bay leaf, cardamom, cinnamon and saute for a few seconds until you can smell the aromas coming through. 

Add onions, ginger, garlic paste and saute until the raw smell goes away and onions turn light brown.

Once the onions are done, add the marinated chicken along with ½ cup of water Cover the pan and cook the chicken until done, for about 10 to 15 minutes.

Once cooked and the chicken forms a thick gravy, stir in the pureed spinach, fresh cream, kasuri methi and give it a brisk boil. Check the salt and spices and adjust accordingly. Turn off the heat.

Transfer the Murg Palak to a serving bowl and serve hot

Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.