Murg Palak ke korme is a great appetizer recipe which combines the goodness of chicken and spinach (palak).
Chicken and Spinach is one combination which goes very well and I have included this combo in many of the recipes which I have tried: (Chicken and Spinach Stuffed Buns, Creamy Chicken Lasagne).
Here is the step by step recipe for Murg Palak ke korme with pictures:
Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ingredients:
Chicken: 500 gm boneless
Onions: 4 finely chopped
Garlic Paste: 1/2 tsp
Ginger Paste: 1/2 tsp
Turmeric Powder: 1 tsp
Chilli Powder: 1 tsp
Coriander Powder: 1 tsp
Yoghurt: 6 tbsp
Spinach: 2 cups shredded
Ginger: 2 tsp finely chopped
Green Chilly: 1 finely chopped
Coriander: 4 tsp finely chopped
Mint leaves: 1 tsp finely chopped
Ghee: 2 tbsp
Garam Masala: 1 tsp
Besan (Chickpea flour): 4-5 tbsp
Salt: to taste
Method of Preparation:
- Cut the chicken into very small 1 inch pieces.
- Heat oil in a pan. Add 2 onions and sauté till golden brown.
- Add ginger paste, garlic paste, chilli powder, turmeric powder, coriander powder and chicken pieces. Sauté for 2-3 minutes.
- Add yoghurt and salt and mix well. Close lid and let cook till chicken is tender and completely cooked (Also the gravy should dry up). Keep aside and let cool.
- Heat 1/2 tsp oil in a pan and sauté the shredded spinach.
- Take the chicken and shred very finely with your hand.
- Add to it the sautéed spinach, remaining onion, mint leaves, coriander, ginger, green chilly, ghee, garam masala, besan and salt to taste.
- Mix well and divide into small portions. Flatten the chicken mixture with your hand. If the mixture appears to be breaking while flattening it, you can add some more besan to it and mix again.
- Heat oil in a flat frying pan and fry the korme on low heat till golden brown on both sides.
It tastes best when served with Mint Yogurt Chutney.
For more such yummy chicken appetizer recipes, you can click here: Chicken Appetizers. Some of the popular one are Murg Malai kebab, semolina crusted fried chicken, Kheema Cutlets
Murg Palak ke korme
- Chicken: 500 gm boneless
- Onions: 4 finely chopped
- Garlic Paste: ½ tsp
- Ginger Paste: ½ tsp
- Turmeric Powder: 1 tsp
- Chilli Powder: 1 tsp
- Coriander Powder: 1 tsp
- Yoghurt: 6 tbsp
- Spinach: 2 cups shredded
- Ginger: 2 tsp finely chopped
- Green Chilly: 1 finely chopped
- Coriander: 4 tsp finely chopped
- Mint leaves: 1 tsp finely chopped
- Ghee: 2 tbsp
- Garam Masala: 1 tsp
- Besan (Chickpea flour): 4-5 tbsp
- Salt: to taste
- Cut the chicken into very small 1 inch pieces.
- Heat oil in a pan. Add 2 onions and sauté till golden brown.
- Add ginger paste, garlic paste, chilli powder, turmeric powder, coriander powder and chicken pieces. Sauté for 2-3 minutes.
- Add yoghurt and salt and mix well. Close lid and let cook till chicken is tender and completely cooked (Also the gravy should dry up). Keep aside and let cool.
- Heat ½ tsp oil in a pan and sauté the shredded spinach.
- Take the chicken and shred very finely with your hand.
- Add to it the sautéed spinach, remaining onion, mint leaves, coriander, ginger, green chilly, ghee, garam masala, besan and salt to taste.
- Mix well and divide into small portions. Flatten the chicken mixture with your hand. If the mixture appears to be breaking while flattening it, you can add some more besan to it and mix again.
- Heat oil in a flat frying pan and fry the korme on low heat till golden brown on both sides.
- It tastes best when served with Mint Yogurt Chutney.
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