Special Palak Murgh Bharta | Spinach Chicken Bharta | Palak Recipes | Palak Chicken | The Spice Diary
#palakmurghbharta #palakchicken #spinachchicken #palakrecipes #palakbharta #thespicediary
INGREDIENTS FOR PALAK MURGH BHARTA -
For Boiling Chicken –
- Water – 1 Litre
- Cinnamon - 1/2" (Dalchini)
- Clove - 4-5 (Laung)
- Cardamom - 3-4 (Choti Elaichi)
- Salt - 1 Tsp (Namak)
- Bay Leaf - 1 Medium (Tej Patta)
- Black Pepper Powder - 1/4th Tsp (Kali Mirch Powder)
- Chicken Breast - 250-300 Gms
For Blanching Spinach –
- Remaining Chicken Stock
- Spinach - 200-250 Gms (Palak)
- Ice Cold Water
For Preparing Spinach Paste -
- Blanched Spinach
- Splitted Cashew - 18-20 (Kaju)
- Ice Cubes - 2-3
- Green Chilli - 4-5 (Hari Mirch)
- Garlic - 3-4 (Lehsan)
- Ginger - 1/2" (Adrak)
- Salt - 1/4th Tsp (Namak)
For Preparing Spinach Chicken Bharta –
- Mustard Oil - 5-6 Tbsp (Sarson Ka Tel)
- Cumin - 1/4th Tsp (Sabut Jeera)
- Onion - 1 Cup (Pyaz - Finely Chopped)
- Garlic - 4-5 (Lehsan - Minced)
- Ginger - 1/2 Tsp (Adrak - Minced)
- Tomato - 2 Medium (Tamatar - Chopped)
- Chicken Stock - Add Gradually As Per Requirement While Cooking
- Salt - 1/4th Tsp (Namak)
- Turmeric Powder - 1/4th Tsp (Haldi Powder)
- Coriander Powder - 1/2 Tsp (Dhania Powder)
- Red Chilli Powder - 1/2 Tsp (Lal Mirch Powder)
- Spinach - 100-150 Gms (Palak - Chopped)
- Beaten Yoghurt - 1/2 Cup (Phenta Hua Dahi)
- Prepared Spinach Paste
- Salt To Taste (Namak Swad Anusar)
- Cooked & Shredded Chicken
- Sugar - 1/4th Tsp (Chini)
- Lime Juice - 1/2 Lime (Nimbu Ki Ras)
- Dried Fenugreek Leaves (Kasuri Methi)
- Fresh Cream - 1/4th Cup
- Butter - 10-15 Gms (Makkhan)
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