Home / Recipes / Murgh Palak

Photo of Murgh Palak by Moumita Malla at BetterButter

Murgh Palak

Moumita Malla
10 minutes
Prep Time
10 minutes
Cook Time
2 People
Read Instructions Save For Later


It is a classic North  Indian dish made with chicken,pureed spinach and some spices, the end result is a tasty, nutritious and healthy dish.It is  a healthy way to incorporate leafy greens in yours kid’s meal, it can make happy both mom and kid.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Simmering
  • Side Dishes
  • Healthy

Ingredients Serving: 2

  1. Ingredients of Palak Puree
  2. Palak-250grams
  3. Salt -a pinch
  4. Garlic cloves-5
  5. Ginger-1/2inch
  6. Green chilies-2
  7. Ingredients For Murgh Palak Masala
  8. Chicken -1/2kg(medium pieces with bone)
  9. Oil-1/4cup
  10. Curd or yoghurt-2tablespoons
  11. Bay leaf-1
  12. Green cardamom-3
  13. Cinnamon stick-1inch one
  14. Cloves-4
  15. Fenugreek seeds or methi dana-6
  16. Onion-1(chopped)
  17. Garlic paste-2teaspoon Roasted kasturi methi-1teaspoon(crushed)
  18. Ginger paste-1teaspoon
  19. Tomato-1chopped
  20. Red chilli powder-1teaspoon
  21. Turmeric powder -1/2teaspoon
  22. Coriander Powder - 1 teaspoon
  23. Salt to taste
  24. Garam masala powder-1/2teaspoon
  25. Butter-1tablespoon
  26. Fresh cream-1/4 cup plus 2teaspoons


  1. Marinate the chicken with curd or yoghurt and salt,keep aside for 30 minutes
  2. Soak the palak into water  for 15 minutes,then drain the water and clean leaves very well
  3. Boil  1 cup of water adding little salt,add palak ,close the lid and simmer the gas and cook for 3 to 5 minutes.
  4. Switch off the gas and strain the palak, Save the water in which spinach was boiled. Can be used in the chicken later.
  5. Add palak or spinach into ice cold water for 15 minutes to keep the colour of palak
  6. Drain the ice cold water
  7. Add palak in a wet grinder along with ginger,garlic ,chopped chilies and salt to make a smooth puree
  8. Heat oil in a pan
  9. Add the whole spices,let them crackel Add  chopped onion,fry until light brown
  10. Add ginger,garlic paste,mix and stir
  11. Add chopped tomatoes and fry until raw aroma of  ginger garlic paste goes away 
  12. Add turmeric powder,red chilli powder and coriander powder,mix and stir
  13. Add the chicken to this masala, mix well and add salt and stir it on low flame until oil gets separated from masala
  14. add half a cup of water in which spinach was boiled,let the water bring to boil.
  15. When the water will start boiling,simmer the gas and close the lid
  16. Cook  on low flame till the chicken is almost done and most of the water dries up.The gravy should be thicken
  17.  Add garam masala powder and roasted kasuri methi and mix
  18. Add butter and cream and mix
  19. Switch off the gas
  20. Transfer the dish in a serving bowl 
  21. 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.
  22. Garnish with little cream if you want.
  23. Murgh Palak goes well with Paratha,Naan,Rumali Roti or any other Indian bread

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Hema Mallik
Hema Mallik   Mar-07-2018

I really want to try this.

Similar Recipes

A password link has been sent to your mail. Please check your mail.