Palak Chicken (murgh) Curry Recipe

Palak chicken or murgh curry with red onions and cream served in an iron karai.

Palak Chicken (murgh) Curry Recipe

This palak chicken or murgh is my take on a classic curry from North India and Pakistan, featuring spiced chicken cooked in ghee served in a delicious spinach-rich spicy sauce.

Course Main Course

Cuisine Anglo Indian

Keyword chicken and spinach curry, palak chicken, palak murgh

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 530kcal

Author Brian Jones

Ingredients

300 g Chicken Breast 10oz
¼ teaspoon Ground Cumin
¼ teaspoon Ground Amchoor
½ teaspoon Kashmiri Chilli Powder
1 tablespoon Ghee
350 g Spinach 9-10 loosely packed cups
1 Small Onion 75g
4 Garlic Cloves
30 g Ginger 1 Thumb Sized Piece
30 g Coriander 1 Cup
1 Medium Tomato 150g
6 Curry Leaves
2 Green Chilli Peppers
1 tablespoon Dried Fenugreek
1 teaspoon Ground Coriander
½ teaspoon Turmeric
½ teaspoon Garam Masala
¾ teaspoon Salt
250 ml Water 1 Cup
1 tablespoon Cooking Oil

Instructions

Cut the chicken into a 15-20mm (½-¾") dice.
Season the chicken with ¼ teaspoon of salt, Kashmiri chilli pepper, ground cumin and amchoor.
Peel the onion and cut it into a rough 15mm (½") dice.
Peel the garlic and ginger and roughly chop them; the size is not too important, around 5-7mm (¼") is fine.
Remove the stem from the green chilli and cut it in half lengthways.
Heat the oil in a medium-large saucepan (24cm or 10") over a medium heat.
Add the onion, garlic and ginger along with the chillies and curry leaves and fry for 5-7 minutes or until the onions soften and start to colour. Stir this occasionally.
Cut the tomato into a 1cm (just under ½") dice.
Reduce the heat to medium-low and add the tomato, garam masala, ground coriander, turmeric and fenugreek and stir for 1 minute.
Pour in the water and the remaining salt, then cook for 5 minutes.
Whilst the sauce is getting started, heat the ghee in a medium (24cm or 10") frying pan over a medium-high heat.
When the ghee is hot, add the chicken and cook for 5-7 minutes.
Add the spinach and coriander into the sauce and add a lid, and cook until the spinach has completely wilted (2-3 minutes).
Transfer the spinach sauce to a blender and blend to form a smooth gravy, adding more water if required.
Return the spinach gravy to the pan and have a taste, adding more salt if required, then add the chicken and cook until the chicken is cooked through. This should take 3-4 minutes at most.
Then serve.

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