Murgh Saagwala or Palak Chicken is one of healthy and favourite dish from Punjab.
If you want to try this recipe in this a Punjabi Dhaba then pay a visit to Sardar Di Hatti in the by-lanes of old city of Ludhiana.
Palak chicken is a healthy dish with enough proteins and vitamins from spinach.
Ingredients:
Spinach- 1 bunch
Onions- 2 (boiled and pureed)
Cream- 2 tbsp
Chicken- 500 gms (drumstick and thighs)
For Marinating Chicken:
Hung Curd- 2 tbsp
Ginger Garlic Paste- 1 tsp
Chicken Curry paste- 1tsp
Biryani Masala Powder- 1tsp
Salt- 1/2 tsp
Garam Masala -1 tsp
Corriander Powder -1tsp
Tomatoes – 2 (Pureed)
Ghee- 2 tpsp
Method:
1) Marinate the chicken with the enlisted ingredients and leave it in the refrigerator for 2 hours.
2) Separate the spinach leaves, stack, roll them and then chop breadth-wise. Transfer it to a saucepan and cook it till it leaves water.
3) Now, transfer the boiled spinach into ice-cold water, so that it retains a fresh green colour. Blend it into a fine paste.
4) Now in a Karahi, add ghee and cook the onion paste. Then add the tomato puree and cook till the mixture becomes light brown.
5) Add the spinach puree and cook it for 5 minutes. Now add the marinated chicken, powdered spices and fold it well.
6) Cover it with lid and let it cook for good 10 minutes, now add cream, mix well and cook it for 5 minutes on low heat, stirring well.
7) Serve hot with Rotis, Kulchas or Rice.
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