Vibrant Palak Murgh (Spinach Chicken Curry): A Flavorful & Healthy Indian Delight
45 minutes
1089 reads
About Vibrant Palak Murgh (Spinach Chicken Curry): A Flavorful & Healthy Indian Delight
Craving a vibrant, healthy meal that bursts with flavor? This Palak Murgh (Spinach Chicken Curry) is your answer! Tender chicken simmers in a luscious spinach gravy, creating a dish that's both comforting and exciting.Fragrant spices like cinnamon, cloves, and cardamom infuse this North Indian classic with warmth and depth. It's a nutritious and delicious way to enjoy your greens, perfect for a weeknight dinner.Serve this flavorful Palak Murgh with fluffy rice or warm roti for a truly satisfying experience. You'll be transported straight to the heart of India with every bite!
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Aromatics
- ½ cup Onion sliced
- 1 Chili green
- 1 tbsp Garlic Paste
- ½ tbsp Ginger Paste
- 1 Tomato chopped
For the Spices
- 1 stick Cinnamon
- 2 Cloves
- 1 Cardamom black
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala
- ¼ tsp Chili Powder optional, red
- 1 ½ tsp Salt or to taste
For Cooking
- 3 tbsp Oil
Instructions
- Heat the oil in a pan over medium heat. Add the cinnamon stick, cloves, and black cardamom. Sauté until fragrant, about 30 seconds. This blooms the spices, releasing their full flavor.
- Add the sliced onions and sauté until softened and translucent, about 5-7 minutes.
- Add the ginger paste, garlic paste, green chili, and chopped tomato. Sauté for another 2-3 minutes until the tomato softens.
- Add the chopped spinach and salt. Sauté until the spinach wilts, about 3-5 minutes.
- Add the chicken pieces, cumin seeds, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Sauté for 2 minutes to coat the chicken with the spices.
- Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through. Add a splash of water if needed to prevent sticking.
- Serve hot with roti or rice.
Recipe Notes
Good To Know
- For a creamier texture and richer color, blanch the spinach leaves for 1-2 minutes, then immediately transfer them to ice water before blending. This helps retain the bright green hue and smooth consistency in your curry.
- If you prefer a slightly smoky flavor, roast the tomatoes and green chilies over an open flame before adding them to the curry, then blend them with the spinach for added depth.
- To make this dish dairy-free yet still indulgent, stir in a splash of coconut milk or cashew cream at the end of cooking for a subtle sweetness and silky finish.
- Leftover Palak Murgh thickens over time. When reheating, add a splash of water or chicken stock to loosen the sauce and revive its fresh taste.
Expert Tips
- For a brighter green color, use baby spinach. Mature spinach can sometimes result in a slightly duller hue.
- Adjust the spice level to your liking by adding more or fewer green chilies. You can also use serrano peppers for extra heat.
- Marinate the chicken in yogurt and spices for at least 30 minutes before cooking for more tender and flavorful results.
Storage Instructions
- Store leftover Palak Murgh in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 391kcalCarbohydrates: 16gProtein: 14gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 45mgSodium: 1900mgPotassium: 597mgFiber: 5gSugar: 4gVitamin A: 3503IUVitamin C: 27mgCalcium: 114mgIron: 3mg
Shobha Keshwani
Articles: 28
3 Comments
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This is fantastic! Thank you for sharing.
Great recipe! I’m eager to try it.
Such a perfect dish! Thank you.