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Serve with rice, chapatis or parathas. (whole wheat tortillas are good makeshift chapatis).
in general, I find that Indian meat dishes taste better the day after.
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Palak Murgh recipe - How to make Palak Murgh
Preparation Time:    Cooking Time:    Total Time:
- 1. marinate the chicken in the yoghurt with half the ginger/ garlic paste, a quarter of the onions and a quarter of all the spices for about an hour.
- 2. then heat up a reasonable amount of oil on a medium flame (you get to decide what "reasonable" is) and add the bay leaves - whole or broken up, and the cloves and cardamom.
- 3. when they darken add the remaining onions and saute for a while. when they begin to change color, add the remaining ginger and garlic.
- 4. saute till the onions are almost a dark golden brown, and add all the remaining spices and salt.
- 5. saute all this for a while, but be careful not to burn the spices - if you do, add some sugar.
- 6. next add the chicken with all the marinade and turn the flame to high.
- 7. fry till all the water evaporates and fat begins coming to the surface.
- 8. add the tomatoes and wait for them to cook.
- 9. add the liquidized spinach as much. depending on the thickness/quantity of the gravy, you might or might not want to add a little water along with the spinach.
- 10 lower the flame and simmer till the chicken is cooked to the desired tenderness.
- 11. add garam masala and heat through for one minute before turning off the flame.
This recipe was contributed by shilpavir1 on 14 Aug 2002
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