Name: Murgh palak recipe by nafes syed at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Batch 1; Chicken boneless : 500 gms; Curd : 4 tbsp; Coriander powder : 2 tbsp; Garam masala : 2 tbsp; Cumin powder : 2 tbsp; Salt : as required; Batch 2; Palak : 1 packet; Green chilli : 4 nos; Salt : as required; Batch 3; Onion : 1 big; Tomato : 1 big; Coriander leaves : few; Butter : 2 tbsp

Ingredients Serving: 4

Batch 1
Chicken boneless : 500 gms
Curd : 4 tbsp
Coriander powder : 2 tbsp
Garam masala : 2 tbsp
Cumin powder : 2 tbsp
Salt : as required
Batch 2
Palak : 1 packet
Green chilli : 4 nos
Salt : as required
Batch 3
Onion : 1 big
Tomato : 1 big
Coriander leaves : few
Butter : 2 tbsp

Instructions

Marinate chicken with given ingredients in batch 1 and rest it for 3 to 4 hours.
Blanch palak with green chilli, salt and little water. Once it is cooked cool down and grind into smooth paste.
In a deep bottom kadai add little 4 tbsp oil and saute onion till golden brown.
Then add tomato and cook till well cooked.
Once the tomato is cooked add d marinated chicken with little water and cook till the chicken gets soft.
Then add d palak paste n cook for 10 more minutes till it turns international a smooth gravy.
At last add the butter and coriander leaves. Serve hot with chapati, jeera rice, ghee rice.

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