How to make Kadai Murgh Palak Methi -

Fresh spinach and fenugreek leaves make this chicken dish nutrient dense.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken (चिकन), Spinach puree (पालक की प्यूरी )

Cuisine : Indian

Course : Main Course Chicken

For more recipes related to Kadai Murgh Palak Methi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Chilli Chicken- SK Khazana Khau Swe Chicken Casserole - SK Khazana Roast Chicken

Kadai Murgh Palak Methi

Kadai Murgh Palak Methi Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kadai Murgh Palak Methi Recipe

  • Chicken , cut into 8 pieces on the bone 750 grams

  • Spinach puree 1 cup

  • Fresh fenugreek leaves (methi) 1 cup

  • Oil 5 tablespoons

  • Onions 2 1/2 medium

  • Garlic , chopped 2 tablespoons

  • Tomatoes , chopped 3 medium

  • Cashewnut paste 1 tablespoon

  • Salt to taste

  • Garam masala powder 3/4 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Kadai masala 1 1/2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Red chilli paste 1/2 teaspoon

  • Tomato puree 3 tablespoons

  • Coriander powder 1 teaspoon

  • Fresh cream 2 tablespoons

  • Crushed red chilllies 1/2 teaspoon

  • Thin ginger strips a few


Step 1

Heat 3 tbsps oil in a non-stick pan. Slice onions and add to the pan and sauté.

Step 2

Heat 2 tbsps oil in another non-stick pan, add chopped garlic and sauté till slightly burnt.

Step 3

When onions turn a light brown, add tomatoes, mix and sauté.

Step 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.

Step 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.

Step 6

Add turmeric powder, red chilli powder, salt, red chilli paste and tomato puree and mix well.

Step 7

Add coriander powder and mix well. Cover and cook on medium heat till chicken is fully done.

Step 8

Meanwhile add cream to spinach mixture and switch off heat.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.