Palak Murgh


  • 8 chicken drumsticks and thighs, skinned (1kg)
  • 4 cloves garlic
  • 2 inch ginger
  • 2 large onions
  • 3 large tomatoes
  • 2 tsp tomato puree
  • 500g fresh or frozen spinach, cooked
  • 1 large bay leaf
  • 1 inch stick cinnamon
  • 1 tsp chilli powder
  • Half tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Half tsp garam masala
  • 2 tbsp flavourless oil
  • Half tsp white sugar
  • Salt to taste


  • Chop the onions roughly and mince finely the ginger and garlic. In a pan, bring the oil to heat on high and when it starts sizzling when touched with a wooden spoon, add in the bay leaf, cinnamon and sugar.
  • As the sugar¬†caramelizes¬†within seconds, chuck in the chopped onions and stir viciously for five minutes. Next add the ginger garlic and fry for another five minutes until the whole mixture turns a dark shade of gold. Then chuck in all spice powders apart from the garam masala and fry for another five minutes.
  • If the spices start getting stuck to the bottom of the pot, add a little hot water and scrape off.
  • Now, roughly chop the tomatoes and add them to the pot along with the puree. As the tomatoes disintegrate, throw in the chicken thighs and drumsticks and mix the whole lot into the masala to brown evenly. Then add half a cup of hot water, lower the heat to medium and cook for 20 minutes to half an hour covered, stirring every five minutes, until the chicken is cooked.
  • When the chicken is done, mix in the cooked spinach, add garam masala and salt to taste and simmer for a final five minutes until oil floats to the surface. Enjoy with rotis or steaming basmati rice.

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