Original name: Palak Murgh

Origin: Pakistan


Spinach, 400 gr, cut by hand
Tomato pulp, 4 tablespoons
Garlic, 4 cloves, finely end
Fresh ginger, 1 tablespoon, finely grated
Green chili, 2, finely chopped
Average-sized onion, 1, finely chopped
Boneless chicken legs, 500 gr, remove fat parts, cut into cubes of 3 cm
Curry, 1 teaspoon
Curcuma, 1 teaspoon
Coriander powder, 1 teaspoon
Garam masala, 1 spoon
Ground fenugreek, 3 tablespoons
Cumin seeds, 1 teaspoon
Cloves, 4
Cardamom seed, 4
Cinnamon stick, 3 cm
Bay leaf, 1
Natural yogurt, 3 tablespoons
Olive oil, 100 ml

Basmati rice, 250 grams, well washed
4 cardamom seeds
8 cloves
1 cinnamon sticks, 3cm


Chicken Marination:
Take a large bowl and mix the chicken with curry, curcuma, coriander, garam mashala, yogurt, ginger meat and garlic. Cover the bowl with the film and leave the marinated chicken in the refrigerator to rest for at least half an hour.

Chicken Cooking:
Meanwhile, take cumin seeds, cloves, cardamom and cinnamon stick in a mortar, add a pinch of salt and crush them for 3-5 minutes until they break a bit.
Take a large frying pan, add oil, onion, green chili pepper, broken spices (those in the mortar), laurel, the other half of the ginger and the other half of the garlic. Soak it all for about 5 minutes.
Add the chicken together with its marinade, mix it all and cook for about 15 minutes. Add spinach and tomato, adjust the salt and cook for about 15 minutes until the chicken becomes well cooked. Before turning off the fire, add the fenugreek and cook for another 5 minutes.
Serve the Palak Murgh with Basmati rice.

Boil the rice basmati in plenty of water along with the spices. Once rice is cooked, drain it and leave it covered with a little kitchen paper. Caution: Add salt only when boiling water starts to boil. Do not make it too salty because the chicken will already be very tasty.