Kadai Murgh Palak Methi

Ingredients list for Kadai Murgh Palak Methi

• 750 grams Chicken , cut into 8 pieces on the bone
• 1 cup Spinach puree
• 1 cup Fresh fenugreek leaves (methi)
• 5 tablespoons Oil
• 2 1/2 medium Onions
• 2 tablespoons Garlic , chopped
• 3 medium Tomatoes , chopped
• 1 tablespoon Cashewnut paste
• to taste Salt
• 3/4 teaspoon Garam masala powder
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 1 1/2 tablespoons Kadai masala
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Red chilli paste
• 3 tablespoons Tomato puree
• 1 teaspoon Coriander powder
• 2 tablespoons Fresh cream
• 1/2 teaspoon Crushed red chilllies
• a few Thin ginger strips

Method

1. Heat 3 tbsps oil in a non-stick pan. Slice onions and add to the pan and sauté.
2. Heat 2 tbsps oil in another non-stick pan, add chopped garlic and sauté till slightly burnt.
3. When onions turn a light brown, add tomatoes, mix and sauté.
4. Add spinach puree to the other pan with garlic and sauté for 1 minute. Add cashewnut paste, salt and ¼ tsp garam masala powder and mix and cook for some time.
5. Add 1 cup fresh fenugreek leaves to the pan with onions, mix well and sauté. Add ginger paste and garlic paste and mix well. Add 1 tbsp kadai masala and mix. Add chicken and mix well.
6. Add turmeric powder, red chilli powder, salt, red chilli paste and tomato puree and mix well.
7. Add coriander powder and mix well. Cover and cook on medium heat till chicken is fully done.
8. Meanwhile add cream to spinach mixture and switch off heat.
9. Add most of the remaining kadai masala, remaining garam masala powder and crushed red chillies to the chicken and mix. Cover, reduce heat to low and cook for 2 minutes.
10. Pour the spinach mixture into a serving dish, put the chicken mixture over it, garnish with a few ginger strips, sprinkle the remaining kadai masala and serve hot.

Nutrition Info