Spinach Chicken

Murg Saagwala

– 1 kg chicken
– 2 bundles of spinach, blanched and pureed
– 4 tbsp oil
– 4 tbsp ghee
– 2 large sliced onions
– 2 small potatoes cut into halves
– Half cup whisked curd
– 1 tsp cumin
– 1 tsp roasted cumin powder
– 2 dry red chillies
– 1tbsp coriander powder
– 1/2 tbsp garam masala
– 1 tbsp red chilli powder
– 1 tsp turmeric
– 3-4 dry red chillies
– 1 tbsp ginger garlic paste
– Salt to taste

Heat oil and add cumin seeds followed by sliced onions till it goes pink. Next add ginger garlic paste and cook for a minute. Then add chicken and potatoes into the pot and sear them well from all sides. Add all the dry masalas except garam masala and then salt to taste. Continue to cook till oil seperates and then then add the whisked curd on low flame (high flame will make it curdle). Then add the spinach puree and cook till the chicken is tender. Switch off the flame and add garam masala and mix well.

In a separate pan heat a generous dollop of ghee, fry the whole red chillies and pour over the cooked chicken. Yum!

 

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