Marinate the chicken with curd or yoghurt and salt,keep aside for 30 minutes
Soak the palak into water for 15 minutes,then drain the water and clean leaves very well
Boil 1 cup of water adding little salt,add palak ,close the lid and simmer the gas and cook for 3 to 5 minutes.
Switch off the gas and strain the palak, Save the water in which spinach was boiled. Can be used in the chicken later.
Add palak or spinach into ice cold water for 15 minutes to keep the colour of palak
Drain the ice cold water
Add palak in a wet grinder along with ginger,garlic ,chopped chilies and salt to make a smooth puree
Heat oil in a pan
Add the whole spices,let them crackel Add chopped onion,fry until light brown
Add ginger,garlic paste,mix and stir
Add chopped tomatoes and fry until raw aroma of ginger garlic paste goes away
Add turmeric powder,red chilli powder and coriander powder,mix and stir
Add the chicken to this masala, mix well and add salt and stir it on low flame until oil gets separated from masala
add half a cup of water in which spinach was boiled,let the water bring to boil.
When the water will start boiling,simmer the gas and close the lid
Cook on low flame till the chicken is almost done and most of the water dries up.The gravy should be thicken
Add garam masala powder and roasted kasuri methi and mix
Add butter and cream and mix
Switch off the gas
Transfer the dish in a serving bowl
Heat ghee in a small pan,add methi Dana or fenugreek seeds and cumin seeds,let them crackle,once they will be popped up switch off the gas and pour this ghee on murgh palak.
Garnish with little cream if you want.
Murgh Palak goes well with Paratha,Naan,Rumali Roti or any other Indian bread