Palak Chicken | Saag Murgh | Saag wala Murgh | Chicken Saagwala | Chicken in Spinach Gravy

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Palak Chicken or Chicken Saagwala is a popular North Indian recipe made with chicken smeared in a subtly flavored spinach gravy or sauce, which is semi-thick in texture. One of the popular dishes on the menu at many Indian restaurants, it is not only healthy (because of the greens) but, also quite delicious that goes well with plain chapati, naan or lachcha parantha on the side.


Palak Chicken | Saag Murgh | Saag wala Murgh

"Saag" in Punjabi refers to all leafy greens - be it spinach, sarson (mustard greens), bathua or methi. Since, this recipe is made using fresh spinach, it came to be called as saagwala chicken or palak chicken and is one of the authentic piques from the Punjabi cuisine. And since it is loaded with the goodness of these greens, let me tell you, its a great dish to feed those picky eaters...awesome! isn't it?


INGREDIENTS

  • Chicken on bone - 1/2 kg. Please don't go for boneless chicken for this recipe as it's also the bones apart from the spinach that lend the dish a beautiful flavor.
  • Spinach - 2 large bunches
  • Chopped garlic - 4 to 5 cloves
  • Chopped ginger - 1 inch
  • Chopped green chilies - 1 to 2
  • Minced onions - 1, medium size
  • Pureed tomatoes - 2, medium size
  • Curd - 2 tbsp
  • Lemon juice - 1/2 tbsp
  • Ginger/Garlic paste - 2 tsp
  • Salt - as per taste
  • Red chili powder - 1 to 2 tsp or as per taste
  • Turmeric powder - 1/2 tsp
  • Dhaniya powder - 1 tsp
  • Crushed kasoori methi - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Mace - 2 blades
  • Black pepper corns - 5 to 6
  • Cloves - 2 to 3
  • Bay leaves - 2
  • Black cardamom - 1
  • Green cardamom - 2
  • Ghee/oil - 2 tbsp


Palak Chicken | Saag Murgh | Saag wala Murgh


Palak Chicken | Saag Murgh | Saag wala Murgh


METHOD

  • Clean and pat dry the chicken nicely. Marinade it with some salt, ginger/garlic paste, lemon juice and curd. Keep aside for 1 to 2 hours.
  • Wash and clean the spinach. Chop it roughly.
  • Bring a bowl of water to a boil. Put in the chopped spinach and let it cook for 2 to 3 minutes. Take the spinach out using a slotted spoon and immediately plunge it into a bowl of ice cold water.
  • Nicely squeeze out all the spinach and then blend to a fine puree.
  • In a kadhai, put the ghee. As it gets hot, add in all the whole spices. Once they splutter, add the minced onion and saute until light golden in color.
  • Next, add the chopped ginger and garlic and saute until everything is nice golden in color.
  • Bring the flame to high and add in the marinated chicken pieces.
  • Saute for 4 to 5 minutes or until chicken is whitish in color. 
  • Add the salt along with turmeric powder, dhaniya powder, red chili powder and crushed kasoori methi. Saute for 30 seconds and then add the pureed tomatoes along with chopped green chilies.
  • Cook covered on high flame for 5 to 6 minutes or until you see oil separating.
  • Now is the time to add the pureed spinach. Mix in nicely and again cook covered on medium heat for 15 to 20 minutes stirring in between.
  • Lastly season with garam masala powder and serve hot with phulkas, paranthas or rice.
You can keep the consistency of the gravy as per your desired choice.


Palak Chicken | Saag Murgh | Saag wala Murgh


Palak Chicken | Saag Murgh | Saag wala Murgh



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