Ingredients:
For chicken marination
Boneless chicken: 800gms
Dhaniya (coriander), jeera (cumin) and chilli powder: One Tsp each
Hung curd and lemon juice : One Tsp each
Ginger and garlic paste: Two Tsp each
Lemon juice1tsp
Onion paste: Of one onion
Salt : To taste
Shredded palak (spinach) : One bunch
Green chilli: 10
For gravy
Large tomato : Four
Butter : Four Tbsp
Fresh cream: One Tbsp
Dhaniya, jeera and pepper powder: One Tsp each
Chopped ginger: Two Tsp
Salt and sugar : To taste
For Garnishing
Fresh cream, onion rings and coriander leaves
Method:
Make small cut chicken pieces. Mix all the ingredients for marination as mentioned and apply over the chicken pieces. Keep it aside for few hours.
Take half the quantity of butter in a heavy bottom frying pan and put the marinated chicken in it. Cover the pan and cook till the chicken is fully cooked. Stir fry the chicken for some time.
Next, heat the remaining butter in a frying pan or kadai and add the chilli powder, Dhaniya, jeera and pepper powder. Fry for some time and then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens.
Now, add the cream and cook on low flame for few more minutes. To this add the chicken pieces along with chopped ginger, green chilli to the gravy.
Cover and simmer on low heat till the gravy is hot.
While serving pour the melted butter and garnish with the fresh cream, chopped coriander leaves and onion rings.
Serve the murgh makhen palak hot with rice or naan.
Chef Naga Murugam is working with Hotel GRT Regency, Madurai. He has been in the culinary field for eight years. His hobbies are singing, listening to music and playing different sports.
