Thali
By Maunika Gowardhan
Palak murgh
About the recipe
Marrying green, leafy vegetables with meat is the hallmark of north Indian cooking. A classic palak, or spinach and chicken curry, is one of my favourite dishes served with pulao. This one is spiced with ginger, coriander and garam masala.
Recipe From
850g (1lb 13oz) skinless chicken on the bone, cut into medium-sized pieces
400g (14oz) spinach leaves, washed and trimmed
4cm (1½in) ginger root, roughly chopped
5 garlic cloves, roughly chopped
1 green bird’s-eye chilli
3 tablespoons vegetable oil
4 green cardamom pods, whole
2 bay leaves
2.5cm (1in) cinnamon stick
250g (9oz) white onions, finely chopped
1 heaped tablespoon tomato purée (paste)
1 heaped teaspoon ground coriander
salt, to taste
½ teaspoon garam masala
1 tablespoon chopped coriander (cilantro), to garnish
ginger root, cut into matchsticks, to garnish
FOR THE SPICED YOGHURT MARINADE
3 tablespoons Greek yoghurt
1 teaspoon ground turmeric
1 teaspoon Kashmiri chilli powder or mild chilli powder
1½ teaspoon cumin seeds, coarsely crushed
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