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