Murg Haryali / Palak Murg (Chicken in Spinach Gravy)
1 kg or 2 lbs chicken; cut into pieces,
500gms spinach (palak) either tinned or use 2 bunches of
1/2 cup yogurt,
2 onion, finely chopped,
2 tsp chopped garlic,
4 green chillies, finely chopped,
1 cup tomato puree,
1 tsp jeera (roasted cumin) powder,
2 tsp dhania (coriander) powder,
1 tsp garam masala,
1 tbsp cashew nuts,
1 tbsp almonds,
1 tsp khus khus (poppy seeds),
1/2 cup cream,
Salt to taste,
Butter or oil to fry.
Wash and pat dry the chicken pieces. Marinate them with yogurt and little salt till you prepare the gravy. Soak cashew nuts, almonds and khus khus in warm water for 20 minutes. Then peel the almonds and ground all of them to fine paste.
If you are use the spinach from tin, then just ground it to smooth paste. If you are using raw spinach then, wash the leaves and dip them in boiling water for 7-8 minutes. Drain, do not throw away the water. Ground these boiled spinach leaves to smooth paste.
Heat oil or butter in a pan, add chopped garlic, green chillies and onion. Saute for 5-6 minutes on low flame. Then add all the spices except garam masala and fry for 2 minutes. Then add the tomato puree and simmer for 2 minutes. Now add the spinach paste, cashew nut paste, salt and mix well, fry for a minute. Add the marinated chicken, fold well into the gravy, add water if required and then cover and cook for around 30 minutes, stirring occasionally. When chicken in soft and tender add the beaten cream, mix and serve with butter naan, roti or jeera rice.