Murg Palak ke Korme
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Murg Palak ke korme is a great appetizer recipe which combines the goodness of chicken and spinach (palak).
Ingredients
  • 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
Instructions
  1. Cut the chicken into very small 1 inch pieces.
  2. Heat oil in a pan. Add 2 onions and sauté till golden brown.
  3. Add ginger paste, garlic paste, chilli powder, turmeric powder, coriander powder and chicken pieces. Sauté for 2-3 minutes.
  4. 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.
  5. Heat ½ tsp oil in a pan and sauté the shredded spinach.
  6. Take the chicken and shred very finely with your hand.
  7. Add to it the sautéed spinach, remaining onion, mint leaves, coriander, ginger, green chilly, ghee, garam masala, besan and salt to taste.
  8. 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.
  9. Heat oil in a flat frying pan and fry the korme on low heat till golden brown on both sides.
  10. It tastes best when served with Mint Yogurt Chutney.
Recipe by YourHungerStop at https://www.yourhungerstop.com/murg-palak-ke-korme/