Chicken Palak known as Saag Wala or Palak Murgh is a delicious and healthy dish of Indian cuisine. In the recipe, I mention marinating the meat for 4 hours, but you can also marinate it overnight. Serve tender Indian chicken with spinach with chapati flatbreads.
INGREDIENTS
1 kg fresh spinach (500 g frozen)
500 g of chicken (ideally breast)
2 tablespoons of plain yogurt
1/2 teaspoon chili
1 tsp ground coriander (seed)
2 teaspoons fenugreek (fenugreek)
1/2 tsp Garam Masala spice
1 tablespoon lemon (or lime) juice
salt to taste
2 tablespoons clarified butter (ghee)
Ingredients for the sauce:
3 tablespoons of clarified butter
1 tsp ground cardamom (or 3 pieces)
2 bay leaves
1/2 teaspoon cumin
3 medium onions
1/4 teaspoon turmeric
1 tsp Garam Masala
12 pureed cashews
10 cloves of garlic
1 small piece of ginger
some water
2 crushed green chilies
100 g of tomato puree
1/2 tsp ground coriander (seed)
1 tablespoon of fenugreek
salt to taste
whipping cream to taste
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