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+ servings

Palak Methi Murgh

This dish can be your perfect weekday meal option – to be eaten with chapathis – tastes really yum! So what are you waiting for? Go get some green in your diet!
Course Side Dish
Cuisine North Indian
Keyword Chicken, Methi, Palak
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


  • 1 kg chicken
  • 2 large onions finely chopped
  • 1 or 2 green chillies slit
  • 1-1/2 inch ginger finely chopped
  • 1/2 loosely packed cup of coriander leaves & tender stalks
  • 4 large (or 7-8 smalflakes of garlic finely chopped
  • 2 firmly packed cups of palak leaves & tender stalks
  • 1 firmly packed cup methi leaves only
  • 1 or 2 teaspoon kashmiri chilli pwd - adjust to taste
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon cumin (jeerpowder
  • 1 teaspoon garam masala powder
  • 1/2 cup thick curds (yogurwhisked
  • 1 teaspoon lime juice optional
  • 2-3 tbsp olive oil or any cooking oil
  • Salt to taste


  • Cut the chicken into medium sized pieces, wash and drain on a colander.
  • Heat oil in a large heavy based pan/kadhai and fry the onions till golden pink. Add the green chilli and coriander leaves n fry for 3-5 minutes.
  • Reduce heat and add the chopped ginger, garlic, chilli powder, turmeric powder and cumin powder. Mix well and then add the chicken and fry on a medium flame for 3-4 mins. Add the thick yogurt, salt to taste and cook for about 5 mins.
  • Add the roughly chopped methi and palak leaves and mix. Cover the pan and cook on a medium flame till the chicken is done. Check taste and add lime juice if desired.
  • Serve hot with chapathis.


1. Wash the methi & palak leaves and drain off all the excess water from the leaves. You can use a clean kitchen towel for this. This will ensure that your gravy doesn't become too watery.
2. For a thicker gravy, you may puree the palak leaves and add them to the curry after step# 2. Do not puree the methi leaves.