Murgh Palak Korma Kebab
Murgh Palak Korma Kebab is a fusion of tender chicken, nutrient-rich spinach, and creamy korma flavors. These kebabs are grilled or baked, making them a perfect appetizer or main dish for those seeking a healthy and delicious option.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
53 kcal
Protein
5 g
Carbs
2 g
Fat
3 g
Fiber
1 g
Ingredients
Garlic paste
0.5 tbsp (7.5g)
Common salt
0.5 tsp (2.5g)
Garam Masala
1 tbsp (9g)
Chicken Keema (Raw)
1 cup (200g)
Ginger Paste
0.5 tbsp (7.5g)
Chopped Green Chilli
1 tbsp (8g)
Cumin Powder
1 tsp (2g)
Skimmed milk Curd (Homemade)
2 tbsp (30g)
Olive Oil
1 tbsp (15g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Spinach
0.5 cup, chopped (100g)
Instructions
Preparation
Boil spinach leaves in water for 1-2 minutes, then immediately transfer to ice water to retain the green color. Squeeze out excess water and finely chop.
Preheat Grill/Oven: If grilling or baking, preheat to 200°C (400°F).
Cooking Steps
In a large mixing bowl, combine chicken mince, blanched and chopped spinach, grated onion, ginger-garlic paste, green chilies, and coriander leaves.
Add skimmed milk curd, garam masala, coriander powder, cumin powder, turmeric powder, salt, and lemon juice. Mix thoroughly to form a smooth kebab mixture.
Divide the mixture into equal portions and shape them into kebabs (either cylindrical or patty-shaped). Alternatively, mold the mixture around skewers for a traditional kebab presentation.
Brush the kebabs lightly with oil to prevent sticking and enhance flavor.
Grill the kebabs on a preheated grill for 8-10 minutes, turning occasionally for even cooking.
Alternatively, bake the kebabs on a parchment-lined tray at 200°C (400°F) for 12-15 minutes, flipping halfway through.
Serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredien
Community Reviews & Results
Shikha Dutta
"Decided to cook this yesterday evening, and I loved how light yet filling this Murgh Palak Korma Kebab turned out to be. The clean ingredients made a noticeable difference in overall freshness. Super satisfied with the overall taste and nutritional value."
Komal Rustagi
"Cooked this 3 days ago, and the experience has been outstanding. It has just the right amount of seasoning to keep things light yet tasty. Will definitely keep this in my regular rotation."
Shalini Sharma
"Prepped this during a busy workday, and this Murgh Palak Korma Kebab recipe exceeded all my expectations. The texture was amazingly soft, aromatic, and very satisfying. Highly recommended for anyone focused on clean eating!"
Rishabh Agarwal
"Including this in my weekly meal plan, and this version of Murgh Palak Korma Kebab is so much better than restaurant style. It kept me full for hours without causing any heaviness or acidity. Will definitely keep this in my regular rotation."