Makhani Murgh Palak

Makhani Murgh Palak is a Urdu/Hindi name that literally means 'Butter Chicken Spinach'

Palak [spinach] has a very high nutritional value, especially when fresh, frozen, steamed or quickly boiled. As I was in an experimenting mood, I thought of getting away from the traditional way of making  the Palak Chicken. So, here I used palak in the usual way, only changing the way it is boiled. I have also changed the other ingredients a little. Here, I have added the garam masala towards the end as I wanted the aroma to remain.

The cream used makes the gravy rich and butter makes it  smooth!

It's not a time consuming recipe. Moreover, the richness and the lovely colour of the palak makes it irresistibly charming! Give a try and be a Popeye :)

Preparation time : 30 minutes
Cooking time : 20 minutes


Ingredients :

Chicken - 500 gm, cut into medium sized pieces

Onions - 2, halved and finely sliced

Oil - 2 tbsp

Red chili powder - 1 tbsp

Ginger garlic paste - 1 tbsp

Turmeric powder - 1 tsp

Salt - to taste

Water - 1/2 cup

Garam masala - 1 tsp

Green chilies - 2-3 slit

Palak - 1 big bunch

Butter - 3 tbsp

Cream - 100 ml

Method :

1. Clean, wash and drain the leaves, put them in a bowl. Boil them without adding water except for the water from the wash and the water the leaves give out. When cool blend it to a fine paste.

2. In a pan, add oil. Add sliced onions, the turmeric, red chili powder, ginger-garlic paste, salt and water. Cover and cook for 8-10 minutes.

3. Add garam masala powder, green chilies and palak paste. Mix well. Cook for 2-3 minutes.

4. Add the butter and cook for another 2-3 minutes. Adjust the seasoning.

5. Finally, add the cream and mix slowly. Cover and cook for 3-4 minutes and take off from fire.

6. Transfer to a serving bowl. Serve hot with butter naan or roti.