Name: Palong Saag Murgir Jhol Recipe
Total time: 70 min
Yield: 3
Cuisine: Cuisine

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Bengali cuisine consists of a variety of dishes for various sags or green leaves. Spinach is one such greens which is very popular and known as palong saag. This is an authentic bengali dish and here is my recipe for the same.

How to make Palong Saag Murgir Jhol Recipe

Antara Navin

Crawler

Cuisine

<p>Bengali cuisine consists of a variety of dishes for various sags or green leaves. Spinach is one such greens which is very popular and known as palong saag. This is an authentic bengali dish and here is my recipe for the same.</p>

Non Vegetarian

For marinade

chicken cubes, chopped

garlic cloves chopped/grated

knob ginger chopped/grated

Lemon juice

red chilli powder

turmeric powder

Salt

mustard oil

hung yogurt

For spinach puree

spinach, washed, cleaned and blanched

green chillies

garlic cloves

For the chicken curry powder

coriander seeds

cumin seeds

black cardamon

green cardamon pods

Cinnamon Stick

Cloves

black peppercorns

fennel seeds

kasuri methi

amchur powder

anardana powder

dry red chillies

Other Ingredients

kashmiri chilli powder

Cayenne

Turmeric

garam masala

chopped tomatoes

unsweetened thick yogurt

chopped onions

chopped potatoes

bay leaf

A hing or asaefoetida

green chilli, slit vertically

Ghee

Wash,  clean and pat dry the cut chicken pieces.  marinade the chicken by mixing all the ingredients under 'for marinade'.  refrigerate the marinade for atleast 30 minutes.  if possible,  let it rest for 2 hours. 

step 1

Prepare the spinach puree by grinding the blanched and cooled spinach with green chillies and garlic.  do not use water.  keep it aside. 

step 2

Dry roast all the ingredients under 'for chicken curry powder'.  cool it and grind to a fine powder in a mixer/blender.  keep it aside. 

step 3

When the seeds stop to crackle,  add the onions and the green chillies.  saute till the onions turn brown and translucent.  add the marinade chicken and saute at a medium high for 2-3 minutes. 

step 4

Next add tomatoes and the chicken curry powder that was prepared earlier.  add the kashmiri mirch,  cayenne,  salt and turmeric.  stir and mix well.  then add the chopped potatoes and cook at a low medium heat for 5-7 minutes.  

step 5

When the tomatoes become mushy,  add the spinach puree and cook it again for 7-8 minutes. 

step 6

Beat the yogurt separately in a bowl and add into the pan.  stir and mix.  cook for 7-8 minutes on a low-medium flame. 

step 7

Add water as per your required gravy consistency.  close the lid of the pan and cook on a slow heat for 20-25 minutes or till the chicken is done.  add garam masala and stir for 2-3 minutes before taking the chicken curry off the heat. 

step 8

If using a pressure cooker,  close the lid with the whistle after adding the garam masala and increase the heat to maximum.  after 1 whistle,  take the cooker off the heat and let it cool for 15-20 minutes. 

step 9

The spinach chicken curry or palong saag e murgi as popularly known in west bengal is ready to be served.  

step 10

Serve it hot along with rice or flatbreads . 

step 11

Better Butter