Palong Saag Murgir Jhol (Spinach Chicken Curry) | How to make Palong Saag Murgir Jhol (Spinach Chicken Curry)

By Antara Navin  |  5th May 2016  |  
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  • Palong Saag Murgir Jhol (Spinach Chicken Curry), How to make Palong Saag Murgir Jhol (Spinach Chicken Curry)
Palong Saag Murgir Jhol (Spinach Chicken Curry)by Antara Navin
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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.

Palong Saag Murgir Jhol (Spinach Chicken Curry)

Ingredients to make Palong Saag Murgir Jhol (Spinach Chicken Curry)

  • 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

How to make Palong Saag Murgir Jhol (Spinach Chicken Curry)

  1. 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.
  2. Prepare the spinach puree by grinding the blanched and cooled spinach with green chillies and garlic. Do not use water. Keep it aside.
  3. 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.
  4. 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.
  5. 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.
  6. When the tomatoes become mushy, add the spinach puree and cook it again for 7-8 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. The spinach chicken curry or palong saag e murgi as popularly known in West Bengal is ready to be served.
  11. Serve it hot along with rice or flatbreads .

My Tip:

I have dry roasted and grounded the whole garam masalas and tried to enrich the flavor by using anardana powder. The chicken is cooked in a tomato-yogurt based curry and once again flavored by the spinach puree.

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