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+ servings

Palak Murgh – Chicken cooked with Spinach

Advika
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Course lunch, Side Dish
Cuisine North Indian
Servings 4

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 large  red onions – chopped
  • 1 tbsp garlic – minced
  • 1 tbsp ginger – minced
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder ( highly spicy)
  • 2 tsp coriander powder
  • 1 large tomato – chopped
  • 1 pound  chicken – cleaned and cut into pieces
  • 2 cups baby spinach (fresh or frozen) – chopped
  • 1 tsp garam masala
  • Salt to taste
  • 2 litre pressure cooker with whistle

Instructions
 

  • Heat oil in a 2 litre aluminum pressure cooker. Once the oil is hot, add the ginger-garlic paste and saute for 30 seconds. Then add the onions and sprinkle turmeric, red chili and coriander powder. Saute for a minute till the raw smell disappears. Then mix in the tomatoes and saute for 2-3 minutes.
  • Add the chicken and mix well to combine. Add spinach and cook for 2 whistles. Don’t add any water and let it cook in its own water. Switch off the flame. Let the pressure come down. Sprinkle garam masala and salt to taste.
Keyword Palak Murgh – Chicken cooked with Spinach
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