Murg Palak Ke Korma Kebab

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Here's a recipe for Murg Palak Ke Korma Kebab, which is a delicious Indian dish combining chicken, spinach, and aromatic spices:




Ingredients:

For the kebabs:

  • 500 grams boneless chicken, cut into small pieces
  • 1 cup spinach leaves, blanched and chopped
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, finely chopped
  • 1/2 cup breadcrumbs
  • 1/4 cup gram flour (besan)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Oil for shallow frying

For the korma:

  • 2 tablespoons ghee or oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 1/2 cup yogurt, beaten
  • 1/4 cup fresh cream (optional)
  • Chopped coriander leaves for garnish

Instructions:

  1. In a mixing bowl, combine the boneless chicken, blanched and chopped spinach, ginger-garlic paste, green chilies, breadcrumbs, gram flour, garam masala, cumin powder, coriander powder, red chili powder, and salt. Mix everything well to form a uniform mixture.

  2. Shape the mixture into small kebabs or patties.

  3. Heat oil in a non-stick pan over medium heat. Shallow fry the kebabs until they are golden brown and cooked through. Remove them from the pan and set aside.

  4. In the same pan, add ghee or oil and heat it over medium heat. Add the chopped onions and sauté until they turn golden brown.

  5. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

  6. Add cumin seeds, turmeric powder, garam masala, coriander powder, red chili powder, and salt. Cook for a minute to toast the spices.

  7. Reduce the heat to low and add beaten yogurt to the pan. Stir well to combine the spices and yogurt.

  8. Cook the mixture for a few minutes until the oil starts to separate from the sides.

  9. Add the shallow-fried kebabs to the pan and mix gently, ensuring they are coated with the korma sauce.

  10. Cover the pan and simmer for 10-15 minutes on low heat, allowing the flavors to blend together.

  11. If desired, add fresh cream to the korma and mix well. Cook for an additional 2-3 minutes.

  12. Garnish with chopped coriander leaves.

Serve the Murg Palak Ke Korma Kebab hot as an appetizer or as a side dish with naan bread, roti, or rice. Enjoy the delicious combination of flavors and textures!

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