### TranslatedIngredients: 250 grams Spinach Leaves (Palak) - cleaned,Salt - a pinch,5 cloves Garlic,1/2 inch Ginger,2 Green Chillies,500 grams Chicken - medium pieces with the bone,1 tablespoon Sunflower Oil,2 tablespoons Curd (Dahi / Yogurt),1 Bay leaf (tej patta),3 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),4 cloves Garlic,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 Onion - chopped,1 teaspoon Ginger Garlic Paste,1 Tomato - chopped,1 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),Salt - to taste,1/2 teaspoon Garam masala powder,1 tablespoon Butter,1/4 cup Fresh cream,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1/4 teaspoon Methi Seeds (Fenugreek Seeds),1 tablespoon Ghee,1 teaspoon Cumin seeds (Jeera),2 cups Water,1 cup Chilled water ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making Murgh Palak Recipe, we have to first marinate the chicken, In a bowl, add curd, chicken pieces, mix well and keep it aside for at least 30 minutes. Add the cleaned palak leaves to a pressure cooker 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. Remove the lid of the pressure cooker so that the cooking process stops. Do not drain the water. To make the palak puree, add the cooked palak along with ginger, garlic, green chillies and make a smooth Palak Puree for the Murgh Palak. Keep it aside. In a kadai, add 1 tablespoon of oil. Once the oil is warm, add bay leaf, cardamom, cinnamon and saute for a minute or two.Add chopped onions, ginger garlic paste and saute until the raw smell goes away and onions turn soft and translucent.Once the onions are soft, add turmeric powder, red chilli powder and coriander powder. Mix everything well and let it cook for about a minute.Add the marinated chicken to this masala, mix well, add salt and stir it on low flame until oil gets separated from masala. This will take 3 to 5 minutes.Add half a cup of water in which spinach was pressure cooked, let the water come to a boil.When the water starts boiling, reduce the heat and close the lid of the pan. Cook on a low flame till the chicken is almost done and most of the water dries up. Once the water dries up, add the ground palak puree, garam masala, kasuri methi and mix well. Finally, add butter, cream and mix well. Turn off the flame and transfer to a serving dish.In a tadka pan, add some ghee. Once the ghee has warmed, add fenugreek/methi seeds and cumin seeds, let them crackle.Once they crackle, switch off the heat and pour this ghee on Murgh Palak Gravy. Garnish with little cream if you want. Your Murgh Palak Gravy is ready to be served. Serve Murgh Palak along with Burani Raita, Garlic Naan, Mutton Biryani and Kachumber Salad for a weekend meal along with your family.
