How to make Kadai Murgh Palak Methi - Fresh spinach and fenugreek leaves make this chicken dish nutrient dense.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Spinach puree (पालक की प्यूरी )
Cuisine : Indian
Course : Main Course Chicken
Kadai Murgh Palak Methi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
For more recipes related to Kadai Murgh Palak Methi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Kasundi Chicken, Chicken And Spinach Casserole, Chicken Kofta, Methi Chicken.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kadai Murgh Palak Methi Recipe
Chicken cut into 8 pieces on the bone 750 grams
Spinach puree 1 cup
Fresh fenugreek leaves (methi) 1 cup
Oil 5 tablespoons
Onions 2 1/2 medium
Garlic chopped 2 tablespoons
Tomatoes chopped 3 medium
Cashewnut paste 1 tablespoon
Salt to taste
Garam masala powder 3/4 teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Kadai masala 1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Red chilli paste 1/2 teaspoon
Tomato puree 3 tablespoons
Coriander powder 1 teaspoon
Fresh cream 2 tablespoons
Crushed red chilllies 1/2 teaspoon
A few thin ginger strips
Method
Step 1
Heat 3 tbsps oil in a non-stick pan. Slice onions and add to the pan and sauté.
Step 2
Heat 2 tbsps oil in another non-stick pan, add chopped garlic and sauté till slightly burnt.
Step 3
When onions turn a light brown, add tomatoes and sauté.
Step 4
Add spinach puree to the other pan with garlic and sauté for 1 minute. Add cashewnut paste, salt, ¼ tsp garam masala powder and mix. Let it cook for some time.
Step 5
Add 1 cup fresh fenugreek leaves to the first pan with onions, mix well and sauté. Add ginger paste, garlic paste and mix well. Add 1 tbsp kadai masala and mix. Add chicken and mix well.
Step 6
Add turmeric powder, red chilli powder, salt, red chilli paste, tomato puree and mix well.
Step 7
Add coriander powder and mix well. Cover and cook on medium heat till chicken is fully done.
Step 8
Add cream to spinach mixture and switch off heat. Add remaining kadai masala, remaining garam masala powder, crushed red chillies and mix. Cover and cook on low heat for 2 minutes.
Step 9
Pour the spinach mixture in a serving dish, put the chicken mixture over it, garnish with a few ginger strips and serve hot.
