Palak Methi Murgh | Spinach + Fenugreek Chicken

Palak Methi Murgh | Spinach + Fenugreek Chicken is a simple chicken dish simmered in an earthy masala gravy. It’s a little spicy, rustic yet lush, while being deeply flavored.

Palak Methi Murgh

I have quite a few variations in chicken dishes so our dinner menu doesn’t get mundane and boring. I really enjoy  adding fresh greens such as spinach and  fenugreek as they have distinct flavors that lend well to any dish. The earthy taste of fresh fenugreek and spinach compliments the chicken, while the addition of yogurt in the marinade mellows down any bitterness of the greens, adding a natural creamy rich quotient to this dish.

Palak Methi Murgh

Palak Methi Murgh

Ingredients for Palak Methi Murgh

In terms of the chicken, if you don’t have any issues with bone-in chicken, then that is definitely the way to go for the best flavor profile. I used a mix of tenders and wings in this recipe. You can also use a whole cut chicken. If you prefer the boneless route, then I’d use a mix of tenders and thighs. 

I like the flavor of baby spinach as it’s sweeter, easier to cook down, and has a fresher flavor profile. When it comes to methi, you can find it at your local South Asian grocer. You can either go for fresh or frozen fresh. I always have a few bags of frozen fresh methi at home so that’s what I’m using in todays recipe. Please keep in mind that kasoori methi (dried fenugreek) can’t be swapped for the fresh or frozen one in this recipe as the flavor profiles do differ. If you don’t have methi on hand you can make this dish with just the palak (spinach) and add a tablespoon of crushed kasoori methi at the end. 

Palak Methi Murgh

Making Palak Methi Murgh

To make this flavorful palak methi chicken recipe, you start off by marinating the chicken. The marinade consists of yogurt and basic Indian spices such as red chilli, turmeric, cumin, coriander, ginger garlic paste, and salt. While you can certainly marinate the chicken overnight, I always forget to do so haha so I’ll say at least allow it to marinate for a few hours.

The marinated chicken is then cooked along with some whole spices, sauteed onions and tomatoes. Pretty simple! Again this is your everyday chicken gravy dish so if you’re looking for a creamier gravy, you can add in a spoon of cream at the end. 

Looking for more chicken dishes? Check out my Murgh Makhani or Methi Murgh

Palak Methi Murgh

Palak Methi Murgh | Spinach + Fenugreek Chicken
 
Prep time
Cook time
Total time
 
Palak Methi Murgh | Spinach + Fenugreek Chicken is a simple chicken dish simmered in an earthy masala gravy. It’s a little spicy, rustic yet lush, while being deeply flavored.
Author:
Serves: 4
Ingredients
  • 2 lb chicken tenders and wings
  • 2 medium onions; sliced thin
  • 1 cup chopped tomatoes
  • 2 cup baby spinach 
  • 1 cup methi leaves; fresh or frozen (defrosted)
  • 1 teaspoon cumin seeds
  • 2 cassia cinnamon sticks
  • 1 badi elaichi / black cardamom 
  • 4 laung / cloves 
  • 2 tablespoon oil 
Marinade
  • ½ cup dahi / plain whole milk yogurt 
  • 1 tablespoon ginger garlic paste 
  • 2 teaspoon lal mirchi / red chili powder
  • 1 teaspoon jeera cumin powder
  • 1 teaspoon dhaniya / coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon haldi / turmeric powder
  • 2 teaspoon garlic powder
  • 3 teaspoon salt; adjust to taste
Garnish
  • fresh cilantro
Method
  1. Prep your chicken by cutting the chicken tenders into 1 inch cubes. Trim the the chicken wings if needed.
  2. In a large bowl add the chicken followed by the yogurt, ginger garlic paste, red chili powder, cumin powder, coriander powder, turmeric, garam masala, garlic powder, and salt. Mix well, cover, and set aside for at least 2 hours.
  3. In a wide, heavy bottom wok or kadai, warm the oil on medium heat.
  4. Once the oil is hot, add the cumin seeds, cinnamon, cloves, and black cardamom. Allow them to swell and pop.
  5. Add in the onions and sauté them until they lightly brown, this will take about 8-10 minutes.
  6. Mix in the chopped tomatoes and allow them cook down and release their waters.
  7. Once the onion-tomato mixture thickens and deepens in color, add in the chicken, mix well and cook uncovered on a medium heat for 8-9 minutes. Then add in the spinach and fenugreek, mix, cover, and cook for another 16-17 minutes, mixing occasionally to ensure nothing sticks.
  8. Taste for salt and adjust if needed, if the gravy has become too thick you can thin it out by adding a few tablespoons of hot water.
  9. Garnish with freshly chopped cilantro and enjoy with roti or rice.

 

Here are some links to recipes you may need to enjoy with this dish: Homemade Ginger Garlic Paste, Homemade Dahi, How to make Roti.

Enjoy,

Palak Methi Murgh Pin

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