Saagwala murg /spinach/palak chicken curry

Main Dish
6 servings
20 min
20 min
Very Easy


Number of serving: 6
Chicken :1/2 kg/1.1 lb (Cut into medium sized pieces)

Spinach :1 bunch

Ginger :1 big piece

Garlic :4-5 cloves

Green Chillies :4-6nos

Yogurt :1/2cup

Roasted Cumin Powder :1teaspoon

Bay Leaves :1no

Cinnamon :1" stick

Cloves :4nos

Green Cardamom :4nos

Onion :2nos (finely,chopped)

Tomato :2nos (finely,chopped)

Coriander Powder :1teaspoon

Cooking Oil :2 tablespoons

Nutmeg Powder :1/2 teaspoon (optional)

Butter:1/2 teaspoon (optional)

Fresh Cream :1/4cup (optional)

Salt to taste


  • Clean the chicken with pinch of turmeric powder and marinate the cleaned chicken with curds,1/2 teaspoon roasted cumin powder for 1 hour and keep aside.
  • Cook the spinach leaves (discard hard stems) in boiling salted water for 1 minutes. Drain and refresh in cold water.
  • Mince green chillies,ginger and garlic together and keep it aside.Heat oil in a heavy-bottomed pan and fry the bay leaves,cardamoms,cloves and cinnamon for a few seconds till aromatic. Add the minced green chillie-ginger-garlic pastes and saute till the raw smell goes.
  • Add the chopped onions and saute untill they are lightly browned.Add the coriander powder,1/2 teaspoon roasted cumin powder and saute well.Add the marinated chicken and salt; mix well and cook on low heat for about 5-8 minutes.
  • Add the spinach puree and cook on low heat for about 5-8 minutes or till the chicken is tender.
  • Add the nutmeg powder,fresh cream and butter and mix well.
  • Serve with any Indian Breads or rice.


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