Murgh palak | How to make Murgh palak

By nafes syed  |  21st Mar 2017  |  
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  • Murgh palak, How to make Murgh palak
Murgh palakby nafes syed
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

1

0





About Murgh palak Recipe

Healthy nutrient rich non-veg for dinner

Murgh palak is a delicious dish which is enjoyed by the people of every age group. The recipe by nafes syed teaches how to make Murgh palak step by step in detail. This makes it easy to cook Murgh palak in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Murgh palak at home. This amazing and mouthwatering Murgh palak takes 20 minutes for the preparation and 60 minutes for cooking. The aroma of this Murgh palak is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Murgh palak is a good option for you. The flavour of Murgh palak is palatable and you will enjoy each and every bite of this. Try this Murgh palak and impress your family and friends.

Murgh palak

Ingredients to make Murgh palak

  • Batch 1
  • Chicken boneless : 500 gms
  • Curd : 4 tbsp
  • Coriander powder : 2 tbsp
  • Garam masala : 2 tbsp
  • Cumin powder : 2 tbsp
  • Salt : as required
  • Batch 2
  • Palak : 1 packet
  • Green chilli : 4 nos
  • Salt : as required
  • Batch 3
  • Onion : 1 big
  • Tomato : 1 big
  • Coriander leaves : few
  • Butter : 2 tbsp

How to make Murgh palak

  1. Marinate chicken with given ingredients in batch 1 and rest it for 3 to 4 hours.
  2. Blanch palak with green chilli, salt and little water. Once it is cooked cool down and grind into smooth paste.
  3. In a deep bottom kadai add little 4 tbsp oil and saute onion till golden brown.
  4. Then add tomato and cook till well cooked.
  5. Once the tomato is cooked add d marinated chicken with little water and cook till the chicken gets soft.
  6. Then add d palak paste n cook for 10 more minutes till it turns international a smooth gravy.
  7. At last add the butter and coriander leaves. Serve hot with chapati, jeera rice, ghee rice.

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