How to make Kadai Murgh Palak Methi -

Chicken tikka cooked with fenugreek and spinach leaves and a medley of masalas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken Tikka (चिकन टिक्का), Fenugreek leaves (methi) (मेथी)

Cuisine : Indian

Course : Main Course Chicken

advertisement

Kadai Murgh Palak Methi

Kadai Murgh Palak Methi Recipe Card

Print

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 : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kadai Murgh Palak Methi Recipe

  • Chicken Tikka readymade 8 pieces

  • Fenugreek leaves (methi) blanched and chopped ½ bunch

  • Fresh spinach leaves (palak) blanched 2 small bunches

  • Onions 2 medium

  • Oil 2-3 tablespoons

  • Garlic cloves chopped 12-15

  • Kadai masala 11/3 tablespoons

  • Salt to taste

  • Fresh tomato puree ½ cup

  • Turmeric powder ½ teaspoon

  • Kashmiri red chilli powder 2 teaspoons

  • Coriander powder 2 teaspoons

  • Butter 3 tablespoons

  • Crushed black peppercorns 1 teaspoon

  • Chaat masala 2 teaspoons

  • Dried fenugreek leaves (kasoori methi) 2 teaspoons

  • Cashewnut paste 2 tablespoons

  • Yogurt ¼ cup

  • Green capsicum cut into 1 inch pieces 1 medium

  • Tomato cut into 1 inch pieces 1 medium

  • Fresh cream ¼ cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1 teaspoon

  • Red chilli flakes 1 teaspoon

Method

Step 1

Finely chop one onion and chop the other into one-inch square pieces.

Step 2

Chop two thirds of blanched spinach leaves and make a puree of the remaining spinach leaves.

Step 3

Heat oil in a non-stick kadai, add garlic and sauté till light brown.

Step 4

Add 1 tablespoon kadai masala, chopped onion and salt and sauté till lightly browned. Add tomato puree and sauté till oil separates.

Step 5

Add fenugreek leaves and chopped spinach leaves and sauté for 2 minutes more.

Step 6

Add turmeric powder, red chilli powder, coriander powder and butter and sauté for 5 minutes.

Step 7

Add crushed peppercorns, chaat masala, dried fenugreek leaves, cashewnut paste, yogurt, spinach puree, onion pieces, capsicum and tomato and mix well.

Step 8

Add chicken tikkas and cream and cook for 2-3 minutes.

Step 9

Transfer into a serving dish, sprinkle coriander leaves, remaining kadai masala, lemon juice and red chilli flakes and serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 www.sanjeevkapoor.com 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.