Spinach or Palak Chicken Curry is also known as Palak Murgh in India. It is a low-calorie healthy curry prepared in 40 mins that go well with rice.
Low-calorie Healthy Chicken Recipe:
Palak Murgh is a healthy Indian chicken curry recipe. It is an excellent and tastiest way to include spinach in the diet. Make sure to add spices according to your taste.
1) Avoid blanching or cooking spinach for a long time. Cooking the greens for a longer time tend to lose its nutrition and beautiful green color.
2) For blanching spinach quickly you can do it in the microwave also. Just add spinach and water in a microwave-safe bowl and cook it. Once the spinach leaves shrink allow it to cool and make a smooth puree.
Easy Indian Green Chicken Curry:
Palak Murgh is a traditional Indian Chicken Curry. Chicken marinated in yogurt and spices, cooked with onion, tomato, and spinach. It is a spicy, creamy and flavorful chicken recipe filled with much goodness.
Why my recipe is different?
I used chicken with bones to make this curry, so it takes extra time to cook. If you are using boneless chicken, this curry will be ready in 30 minutes. Kids would also love this chicken curry. Make sure to reduce the spices according to your children taste.
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How to serve Palak Murgh?
You can serve this as a side for Roti or Chapatti.
Alternatively, even better, mix it with Rice for a delicious spinach rice.
Spinach or Palak Chicken Curry also known as Palak Murgh in India. It is a low-calorie healthy curry prepared in 40 mins that go well with rice.
- 200 gms SPINACH RAW
- 1 lbs CHICKEN BROILERS OR FRYERS MEAT ONLY RAW
- 0.25 cup YOGURT PLN
- 1.5 tbsp CORIANDER POWDER
- 1 tsp GARAM MASALA
- 0.25 tsp TURMERIC GROUND
- 1.5 tsp SALT TABLE
- 1.5 tbsp PEPPER RED OR CAYENNE
- 1.5 tbsp GINGER GARLIC PASTE
- 4 tbsp OIL
- 1 tsp CUMIN SEED
- 1 cup ONIONS RAW
- 2 no ROMA TOMATO
- 0.5 cup WATER
- 5 gms CINNAMON
- 2 no CLOVES
- 1 no CARDAMOM
- 1 no BAY LEAF
Chop the chicken into small pieces and marinate with yogurt, salt, turmeric powder, red chili powder, ginger garlic paste, garam masala and coriander powder for 30 minutes.
In a pan heat oil, add cumin seeds, cinnamon stick, cloves, cardamom, bay leaf and saute until nice aroma comes out. Add chopped onion and cook until it becomes soft.
Add ginger garlic paste and cook until it loses its raw smell. Add chopped tomatoes and cook until it becomes soft and mushy.
Add marinated chicken, half a cup of water, cover and cook until the chicken gets cooked completely (keep stirring in between to avoid burning the onion, tomatoes, and spices).
In the mean time blanch spinach in hot water for 3 - 5 minutes, allow it to cool and make a smooth puree and add it to the cooked chicken.
Check for the salt and remove from heat immediately. Serve with hot steamed rice or roti.