ABOUT Palong Saag Murgir Jhol (Spinach Chicken Curry) RECIPE
Bengali cuisine consists of a variety of dishes for various sags or green leaves. Spinach is one such greens which is very popular and known as Palong Saag. This is an authentic Bengali dish and here is my recipe for the same.
Recipe Tags
Non-veg
Easy
Everyday
West Bengal
Simmering
Roasting
Pressure Cook
Sauteeing
Side Dishes
Healthy
Ingredients Serving: 3
For marinade:
500 gms chicken cubes, chopped
4 garlic cloves chopped/grated
1 knob ginger chopped/grated
2 tsp lemon juice
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
1 tbsp mustard oil
1 tbsp hung yogurt
For spinach puree:
1/2 bunch spinach, washed, cleaned and blanched
4-5 green chillies
2 garlic cloves
For the chicken curry powder :
2.5 tsp coriander seeds
2.5 tsp cumin seeds
1 black cardamon
2 green cardamon pods
1 inch cinnamon stick
4 cloves
1/2 tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp kasuri methi
1/2 tsp amchur powder
1/2 tsp anardana powder
4-6 dry red chillies ( adjust as per your taste)
Other Ingredients:
1 tsp kashmiri chilli powder
1/2 tsp cayenne
1/2 tsp turmeric
1/2 tsp garam masala
1 cup chopped tomatoes
1/2 cup unsweetened thick yogurt
1/2 cup chopped onions
1 cup chopped potatoes
1 bay leaf
A dash of hing or asaefoetida
1/2 tsp cumin seeds
1 green chilli, slit vertically
1 tbsp oil
2 tsp ghee
Salt as per taste
Instructions
Wash, clean and pat dry the cut chicken pieces. Marinade the chicken by mixing all the ingredients under 'For Marinade'. Refrigerate the marinade for atleast 30 minutes. If possible, let it rest for 2 hours.
Prepare the spinach puree by grinding the blanched and cooled spinach with green chillies and garlic. Do not use water. Keep it aside.
Dry roast all the ingredients under 'For Chicken Curry Powder'. Cool it and grind to a fine powder in a mixer/blender. Keep it aside.
When the seeds stop to crackle, add the onions and the green chillies. Saute till the onions turn brown and translucent. Add the marinade chicken and saute at a medium high for 2-3 minutes.
Next add tomatoes and the chicken curry powder that was prepared earlier. Add the kashmiri mirch, cayenne, salt and turmeric. Stir and mix well. Then add the chopped potatoes and cook at a low medium heat for 5-7 minutes.
When the tomatoes become mushy, add the spinach puree and cook it again for 7-8 minutes.
Beat the yogurt separately in a bowl and add into the pan. Stir and mix. Cook for 7-8 minutes on a low-medium flame.
Add water as per your required gravy consistency. Close the lid of the pan and cook on a slow heat for 20-25 minutes or till the chicken is done. Add garam masala and stir for 2-3 minutes before taking the chicken curry off the heat.
If using a pressure cooker, close the lid with the whistle after adding the garam masala and increase the heat to maximum. After 1 whistle, take the cooker off the heat and let it cool for 15-20 minutes.
The spinach chicken curry or palong saag e murgi as popularly known in West Bengal is ready to be served.
Serve it hot along with rice or flatbreads .
Reviews (0)  
How would you rate this recipe? Please add a star rating before submitting your review.
Wash, clean and pat dry the cut chicken pieces. Marinade the chicken by mixing all the ingredients under 'For Marinade'. Refrigerate the marinade for atleast 30 minutes. If possible, let it rest for 2 hours.
Prepare the spinach puree by grinding the blanched and cooled spinach with green chillies and garlic. Do not use water. Keep it aside.
Dry roast all the ingredients under 'For Chicken Curry Powder'. Cool it and grind to a fine powder in a mixer/blender. Keep it aside.
When the seeds stop to crackle, add the onions and the green chillies. Saute till the onions turn brown and translucent. Add the marinade chicken and saute at a medium high for 2-3 minutes.
Next add tomatoes and the chicken curry powder that was prepared earlier. Add the kashmiri mirch, cayenne, salt and turmeric. Stir and mix well. Then add the chopped potatoes and cook at a low medium heat for 5-7 minutes.
When the tomatoes become mushy, add the spinach puree and cook it again for 7-8 minutes.
Beat the yogurt separately in a bowl and add into the pan. Stir and mix. Cook for 7-8 minutes on a low-medium flame.
Add water as per your required gravy consistency. Close the lid of the pan and cook on a slow heat for 20-25 minutes or till the chicken is done. Add garam masala and stir for 2-3 minutes before taking the chicken curry off the heat.
If using a pressure cooker, close the lid with the whistle after adding the garam masala and increase the heat to maximum. After 1 whistle, take the cooker off the heat and let it cool for 15-20 minutes.
The spinach chicken curry or palong saag e murgi as popularly known in West Bengal is ready to be served.
A password link has been sent to your mail. Please check your mail.
Close
N/A
CHANGE PASSWORD
Change your old password to a new one
OLD PASSWORD *
NEW PASSWORD *
CONFIRM NEW PASSWORD *
Change Password
A password link has been sent to your mail. Please check your mail.
Close
N/A
PROFILE SETTINGS
Edit and update your profile here
Deleting your account may make your saved recipes, collections, and personalization preferences permanently inaccessible to you and reduce the functionality of connected appliances. Deletions will be performed in accordance with our Privacy Notice and applicable laws or regulations.
DELETE ACCOUNT
A password link has been sent to your mail. Please check your mail.
Close
N/A
Deleting your account means your saved recipes, collections, and personalization preferences will be permanently removed from BetterButter. Once you confirm, your account will be deactivated immediately.
Note: If you login during next 14 days, your account will be reactivated and deletion will be cancelled.
CONFIRMCANCEL
A password link has been sent to your mail. Please check your mail.
Close
N/A
A password link has been sent to your mail. Please check your mail.
Close
SEARCH
A password link has been sent to your mail. Please check your mail.
Close
SIGN IN
Login and Start Exploring!
EMAIL ADDRESS
PASSWORD
Forgot Password?
SIGN IN
A password link has been sent to your mail. Please check your mail.
Close
FORGOT PASSWORD?
To receive a reset password link in your inbox, enter your email address.
EMAIL ADDRESS
SUBMIT
A password link has been sent to your mail. Please check your mail.
Close
A password reset link has been sent to your mail. Please check your mail.
CHECK MAIL
A password link has been sent to your mail. Please check your mail.
Close
RESET PASSWORD
Enter your new password
NEW PASSWORD
CONFIRM PASSWORD
RESET
A password link has been sent to your mail. Please check your mail.
Close
REGISTRATION
Sign Up with BetterButter and Start Exploring!
FIRST NAME *
LAST NAME *
EMAIL ADDRESS *
PASSWORD *
CONFIRM PASSWORD *
By creating an account, I accept the Terms & Conditions
SIGN UP
A password link has been sent to your mail. Please check your mail.
How would you rate this recipe? Please add a star rating before submitting your review.
Submit Review