In memoriam : Rummana Zaman

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Murgi Palong (Chicken with Spinach)

Serves three people.

Ingredients:
  • Boneless chicken - 1 cup
  • Chopped spinach - 250 gm
  • Cashew nut - 50 gm
  • Regular cheese - 100 gm
  • Ginger paste - ½ teaspoon
  • Garlic paste - ½ teaspoon
  • Chopped onions - 2 tablespoons
  • Chopped garlic - 1 tablespoon
  • Green chili - 3 to 4
  • Salt - 1 teaspoon
  • Oil - 4 tablespoons
Preparation:
  • Cut the chicken into small pieces. Clean well.
  • Boil the chicken pieces with garlic paste, ginger and a bit of salt in 1 cup of water. Boil until the water dries out.
  • Fry them in about 2 tablespoons of heated oil.
  • Keep aside once fried.
  • Boil the spinach separately, in a covered pot, with green chili in slightly salted water.
  • Stir a few times until the spinach turns into a thick paste.
  • Heat the rest of the oil in a pan, and brown the chopped onion and garlic.
  • Add the cashew nuts, along with small cubes of cheese.
  • Stir fry them together for a minute or so.
  • Now add the spinach sauce and keep stirring.
  • Add the chicken after a couple of minutes.
  • Once the spinach begins to thicken, turn off the stove.
  • Serve hot.

1 comment:

Nusaybah said...

Yumm! the recipe is totally mouth watering! I often cook murgi with shaag in a different way so would love to experiment with this one...thanks.