Love Kebabs? Try This Murgh Palak Korma Kebab Recipe For Weekend Indulgence

If you’re a kebab lover, you know there’s nothing more tempting than a plate full of soft and succulent kebabs. Be it grilled, pan-fried or deep-fried, no matter what the cooking style is – they always make our mouths water! From quintessential galouti kebab, shami kebab to dahi kebab, hara bhara kebab and more – there’s an endless variety of kebabs to try out. So, if you’re craving some kebabs this weekend, you’re at the right place. Here we bring you a delectable murgh palak korma kebab recipe that is ideal for weekend indulgence. 

Also read: Love Chicken? Try This Delicious Chicken Boti Kebab For A Mid-Week Indulgence

In this recipe, minced chicken is combined with a blend of flavourful masalas and spinach and pan-fried until crispy from both the sides. These delectable kebabs will definitely be a crowd-pleaser at your next dinner party! Pair them with spicy yogurt chutney and sweet dates chutney to relish its taste. Wondering how to go about it? Check out the recipe below: 

Murgh Palak Korma Kebab Recipe: How To Make Murgh Palak Korma Kebab 

First, clean the boneless chicken legs properly and cut them into small dices. Keep aside. Heat some oil in a pan and add half of the chopped onions. Saute till they turn golden. Add chicken, ginger-garlic paste, turmeric powder, red chilli powder and coriander powder. Cook for around 5 mins and then add yogurt and salt.  

Once the chicken is cooked, keep it aside and allow it to cool down. Meanwhile, saute the shredded spinach. Now, take the chilled chicken and mince it nicely with your hand. Add the remaining chopped onions, ginger, green chilli, coriander, mint, ghee, garam masala powder, sauteed spinach and roasted chana powder. Mix well and make small tikkis. Pan fry on low flame until done from both the sides. Serve hot! 

For the complete recipe of murgh palak korma kebab, click here. 

For more kebab recipes, click here. 

Make these delicious kebabs, and let us know how you liked their taste in the comments below.