Learn how to make restaurant style Palak Murgh recipe at home with chef Seema only on Swaad Anusaar br br Palak Murgh is one of the easiest, simple chicken curry dish that is served in restaurants. Learn to make this yummy restaurant style chicken curry at home with chef Seema only on Swaad Anusaar. br br Ingredients br br Spinach br Oil Ghee Butter br Cumin Seeds br Black Pepper br Cloves br Cinnamon Sticks br Cassia br Green Chilli br Ginger Garlic Paste br Chicken br Red Chilli Powder br Turmeric Powder br Cinnamon Powder br Geera Powder br Coriander Powder br Tomatoes br Cardamom br Garam Masala br Coriander Leaves br Fresh Cream br Salt br Sugar br br Method br br - In order to blanch spinach leaves, add salt and sugar to hot boiling water. Allow the spinach leaves to rest in this water for 30 sec to 1 minute. br - Once the spinach leaves are out of hot water, immerse them in cold water so as to stop it's cooking process. br - In a pan, add oil along with cumin seeds, black pepper, cloves, cinnamon sticks, cassia, green chilli and ginger garlic paste. Cook them well. br - Add chicken to this mixture. Cook the chicken well. br - Grind the blanched spinach so as to make a puree. br - Add spinach puree to the chicken mixture. br - Add salt, red chilli powder, turmeric powder, cinnamon powder, geera powder and coriander powder. br - Add tomato puree to this along with water and allow it to cook for 15 minutes. br - Add cardamom powder, garam masala, coriander leaves and mix well. br - Add fresh cream (optional) br - Palak Murgh is ready to serve.