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Chicken with Spinach - Palak Murgh

Chicken with Spinach - Palak Murgh

Palak Murgh or Chicken Saagwala is traditionally prepared by grinding spinach

bar Chicken with Spinach - Palak Murgh
leaves and then adding it to the almost cooked chicken.

Picture by Werner Van Peppen

Serves 2

3 tbsp rapeseed or olive oil
300g or 2 boneless and skinless chicken breasts, chopped into 2cm pieces
1 onion, chopped
4 garlic cloves, finely chopped
2 green chillies, finely chopped
¼ tsp turmeric
¼ tsp salt
¼ tsp ground cumin
¼ tsp ground coriander
200g baby spinach leaves, washed
A pinch of garam masala
2cm/1in piece root ginger, peeled and chopped into slivers


Heat the oil in a saucepan and fry the chicken for 5-7 minutes until it is lightly browned. Remove the pieces from the pan and set aside.
Tip in the onion, garlic and chilli for 4-5 minutes till golden brown.
Then tip in turmeric, salt, cumin and coriander and mix well.
Add the spinach and cook for 4 minutes.
Return the chicken to the pan and simmer for 5 minutes.
Add 100ml of hot water from the kettle and cook for a further 2 minutes.
Sprinkle the garam masala and garnish with ginger.


(c) 2012

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