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Palak Murgh Recipe By Chef Fauzia

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Person

Time

0:55 - 0:15

Comments

Views

4235

Rating

Submited by

Hina from Karachi

Ingredients

2 tablespoons of Oil
1 Onion
1 clove of Garlic (crushed)
1/2 inch piece of Ginger
1 teaspoon Coriander
1 levelled teaspoon Chilli Powder
1 lb Chicken Legs
500 grams tin of Spinach Puree
2 teaspoons Milk
1 levelled teaspoon Salt

Method

1) Heat the cooking oil in a pan.
2) Add chopped onion and fry it until golden brown.
3) Now add ginger, coriander, chilli powder, garlic and salt.
4) Fry this mixture for 10 minutes and keep it stirring every two minutes.
5) Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes.
6) When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.
Tip: Pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for a few minutes. It also gets rid of the extra salt.

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Reviews & Discussions

I ate this really delicious food at my in laws’ house last weekend. I liked Korma the most among all. I asked her to share the recipe and she recommended me this aromatic and delicious Palak Murgh By Chef Fauzia recipe.

Aariz, Islamabad
Thu 02 Feb, 2017

salam it so testi thainks for respes

haider rizvi, rasulnager,gujranwala
Sat 20 Oct, 2012