Palak Murg
Prep 20 min Total 1 hr
Palak murg is a north Indian chicken dish where chicken pieces simmer with fresh spinach, ginger, ground coriander, and chilli. “Palak” means spinach and “murg” means chicken in Hindi. The dish is everyday food in Punjab and most of northern India.
The spinach cooks down under the lid and forms a dark green sauce around the chicken. The spices are kept simple so spinach and ginger come through clearly. Everything is made in one pot, and the work is at the start — after that the dish takes care of itself.
Serve with naan, chapati, or cooked rice.
Ingredients
Serves 4
- 3 tbsp oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 2½ cm fresh ginger, finely chopped
- 2 tsp ground coriander
- 1 tsp chilli powder
- 750 g chicken thighs, skinless
- 750 g fresh spinach, washed and trimmed
- milk, a little (optional)
- salt
Directions
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring, until golden, about 6–8 minutes.
Add the garlic, ginger, ground coriander, chilli powder, and a good pinch of salt. Cook, stirring, for 2 minutes so the spices heat through and begin to smell fragrant.
Add the chicken pieces and brown them on all sides, about 5 minutes. They do not need to be cooked through yet — just coloured.
Add the spinach on top of the chicken and stir well. It looks like a lot, but it wilts quickly. Cover and simmer over low heat for 35–40 minutes until the chicken is tender and falling off the bone.
If the mixture becomes too dry during cooking, stir in 2–3 tbsp milk. If there is too much liquid, remove the lid for the last few minutes and let the sauce reduce.
Taste and adjust salt, then serve with naan, chapati, or rice.
Notes
Active time about 20 minutes, cooking time 35–40 minutes.
Frozen spinach can be used if fresh is not available. Use 500 g thawed and well-drained spinach in place of the 750 g fresh. The simmering time is the same.
The milk is optional — it softens the sauce, but the dish is fine without it.
The dish can be made a day ahead; the flavour rounds out overnight in the refrigerator.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
