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Palong Saag Murgir Jhol (Spinach Chicken Curry)

Antara Navin
30 minutes
Prep Time
40 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • West Bengal
  • Simmering
  • Roasting
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. For marinade:
  2. 500 gms chicken cubes, chopped
  3. 4 garlic cloves chopped/grated
  4. 1 knob ginger chopped/grated
  5. 2 tsp lemon juice
  6. 1/2 tsp red chilli powder
  7. 1/2 tsp turmeric powder
  8. salt as per taste
  9. 1 tbsp mustard oil
  10. 1 tbsp hung yogurt
  11. For spinach puree:
  12. 1/2 bunch spinach, washed, cleaned and blanched
  13. 4-5 green chillies
  14. 2 garlic cloves
  15. For the chicken curry powder :
  16. 2.5 tsp coriander seeds
  17. 2.5 tsp cumin seeds
  18. 1 black cardamon
  19. 2 green cardamon pods
  20. 1 inch cinnamon stick
  21. 4 cloves
  22. 1/2 tsp black peppercorns
  23. 1/2 tsp fennel seeds
  24. 1/2 tsp kasuri methi
  25. 1/2 tsp amchur powder
  26. 1/2 tsp anardana powder
  27. 4-6 dry red chillies ( adjust as per your taste)
  28. Other Ingredients:
  29. 1 tsp kashmiri chilli powder
  30. 1/2 tsp cayenne
  31. 1/2 tsp turmeric
  32. 1/2 tsp garam masala
  33. 1 cup chopped tomatoes
  34. 1/2 cup unsweetened thick yogurt
  35. 1/2 cup chopped onions
  36. 1 cup chopped potatoes
  37. 1 bay leaf
  38. A dash of hing or asaefoetida
  39. 1/2 tsp cumin seeds
  40. 1 green chilli, slit vertically
  41. 1 tbsp oil
  42. 2 tsp ghee
  43. salt as per taste


  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 .

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