PALAK MURGH

INGREDIENTS:

• 500 gms chicken ( breast, thigh or with bones)

• 300-350 gms of spinach, washed and cut

• 1 onion, sliced

• 1-2 tomatoes, grated or pureed

• 1tbsp ginger paste

• 1tbsp garlic paste

• 1bayleaf

• I cinnamon

• 4-5 black peppers

• 2 cloves

• 1big elaichi 

• 2-3 green chilies, cut

• 1tbsp coriander powder

• 1tbsp Shilpa’s Masala Mill Kashmiri chili powder

• 1tsp red chili powder

• ¼ tsp turmeric powder

• 1tsp cumin powder

• 1tsp Shilpa’s Masala Mill garam masala

• Salt to taste

• ¼ tsp chicken powder ( optional)

• 1tsp Kasuri Methi 

• 6 tbsp oil 

INSTRUCTIONS:

• Heat oil in pan/ kadhai 

• Add the cinnamon, cardamom, bay leaf black peppers, cloves, and green chili

• Sauté for 1-2 mins 

• Add onions and fry for 3-4 mins

• Add ginger-garlic paste and fry for 2-3 mins

• Add chicken pieces and continue to bhunao for 4-5 mins on med heat

• Add all the powdered masalas

• Fry for 3-4 mins more ( can add little water if masala starts to burn)

• Cover and cook until chicken is almost done on low flame

• Add the chopped spinach

• Add the chopped spinach

• Mix and cover and cook for 4-5 mins

• You can add water if required

• Check seasoning 

• Add garam masala powder

• And you are done, your nutritious and super easy palak MURGH is ready

Serve hot with Rotis and rice

SPICE LEVEL: 🌶🌶