Murgh-e-Subz
A delightful North Indian curry where tender chicken pieces are simmered with mixed vegetables in a rich, creamy gravy made from spinach, herbs, and cashews. A wholesome and flavorful main course.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with curd, ginger-garlic paste, turmeric powder, red chili powder, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for better flavor.
- 2
Step 2
- a.Prepare the Green and Cashew Pastes
- b.Bring a small pot of water to a boil. Add the palak and blanch for 2 minutes. Immediately remove and plunge into a bowl of ice-cold water to stop the cooking and preserve the green color. Drain well.
- c.In a blender, combine the blanched palak, coriander leaves, mint leaves, and green chilies. Blend into a smooth paste, adding 1-2 tablespoons of water if necessary to help it blend.
- d.In a separate small blender jar, grind the soaked and drained kaju into a fine, smooth paste. Add a splash of water if needed to achieve a creamy consistency.
- 3
Step 3
- a.Sauté Aromatics and Cook Chicken
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds, green cardamoms, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- e.Add the marinated chicken to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is seared and lightly browned on all sides.
- 4
Step 4
- a.Build and Simmer the Gravy
- b.Reduce the heat to medium. Stir in the tomato puree, coriander powder, and cumin powder. Cook for 5-6 minutes, until the masala thickens and oil begins to separate at the edges.
- c.Add the prepared green paste and cashew paste. Mix well and cook for another 2-3 minutes, stirring continuously.
- d.Add the mixed vegetables, 240 ml of water, and the remaining 1 tsp of salt. Stir everything together to combine.
- e.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pan. Stir in the garam masala and crushed kasuri methi.
- c.Gently mix in the fresh cream. Allow it to simmer for just one more minute without boiling. Turn off the heat.
- d.Let the curry rest for 5 minutes before serving. Garnish with extra coriander leaves if desired. Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chicken, use boneless, skinless chicken thighs.
- 2Blanching the spinach and shocking it in ice water is crucial for maintaining a vibrant green gravy.
- 3Soaking the cashews ensures a silky-smooth, creamy gravy without any graininess.
- 4For a richer, more authentic flavor, you can use ghee instead of vegetable oil.
- 5If the gravy becomes too thick during simmering, add a splash of hot water to reach your desired consistency.
- 6Do not overcook the curry after adding the cream, as it can cause it to split.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer cubes or a mix of hearty vegetables like potatoes and cauliflower. Add the paneer in the last 5 minutes of cooking to keep it soft.
Richer GravyRicher Gravy
For a more indulgent version, increase the amount of cashews to 20 and fresh cream to 4 tablespoons.
Dairy FreeDairy-Free
Use a plant-based yogurt (like coconut or almond) for the marinade and substitute the fresh cream with full-fat coconut cream or a cashew cream made with extra cashews and water.
Spicier VersionSpicier Version
Increase the number of green chilies to 4-5 or add 1/4 teaspoon of black pepper powder along with the other powdered spices.
Why this is on our healthy list.
High in Lean Protein
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
The combination of spinach and mixed vegetables provides a wealth of essential nutrients, including iron, Vitamin K, Vitamin A, and fiber, supporting everything from bone health to vision.
Source of Healthy Fats
Cashews contribute monounsaturated fats, which are beneficial for heart health and help create a satisfying, creamy texture without relying solely on heavy cream.
Gut-Friendly Probiotics
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help support a healthy gut microbiome and improve digestion.
Frequently asked questions
One serving of Murgh-e-Subz contains approximately 460-480 calories, depending on the type of chicken used and the amount of oil and cream.