Indian Palak Murg
Description:
Ingredients:
- 2 pounds boneless, skinless chicken breasts (you can use both dark and light meat from a whole chicken, but it's a little more work)
- 1/4 cup vegetable oil or ghee (clarified butter)
- 1 medium yellow onion, chopped
- 1 tsp chopped garlic (or to taste)
- 1 Tbs chopped fresh ginger root
- 1 cup tomato sauce
- 1 tsp cumin seeds, ground
- 1 Tbs coriander seeds, ground
- 1/4 to 1/2 teaspoon ground turmeric
- 1 to 2 tsp cayenne
- 1 to 2 tsp paprika
- salt to taste
- 10 ozs. cleaned spinach, chopped
- 1/2 cup heavy cream
- 1 tsp garam masala
Preparation:
Cut chicken into pieces as desired (bite-sized chunks are preferable); wash. Pat dry, set aside. Grind cumin seeds, coriander seeds, turmeric, cayenne and paprika together. Heat oil or ghee in deep skillet or heavy stockpot; add onions, garlic and chopped fresh ginger root. Saute until well-browned over medium to medium-high heat. Mix in tomato sauce, ground spices (cumin, coriander, turmeric, cayenne, paprika) and salt; simmer for a few minutes until oil begins to separate from the spices. Add spinach; simmer over a medium flame for 10-15 minutes, adding a little water if needed. Add chicken; cook until chicken is done (just a few minutes). Whisk in heavy cream and garam masala; heat just until cream is warmed through. Serve hot with steamed basmati rice: 1 part basmati rice to 2 parts water, bring to boil and simmer on low heat, covered, for 9 minutes. Turn off heat and let sit (covered) for another 8-9 minutes. I sometimes add a teaspoon of chicken bouillon granules to the water for the rice for a little richer flavor.
Serving:
_______________________________________Indian Cuisine
- Homepage
- Biryani
- Bonda
- Chicken Curry
- Chilli Chicken
- Chicken Tikkas
- Dhokla
- Kulcha
- Mushroom Biryani
- Onion Ohaji
- Palak Murg
- Rasagolla
- Sambar
- Samosa
- Sandesh
- Seekh Kebab
- Tandoori Chicken
- Thali
- Vada
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