Chicken and spinach curry (Palak murgh) from The Indian Cooking Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 181) by Monisha Bharadwaj

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Notes about this recipe

  • scott_6v9ywg on May 22, 2026

    This recipe is delicious on all counts. I used boneless, skinless thighs instead of legs and will do it again. I will tell you that the end product is not the best color, but the flavor is out of the park. Smells great while cooking, too (as an added bonus).

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