Saag Chicken

Ingredients

• 1 bunch Spinach, blanched and pureed to yield 1 cup
• 3 lbs bone in Chicken pieces
• 1 – 2 tbsps Mustard Oil
• 1 – 2 tbsps Regular Oil
• 1 cup finely chopped Onion
• 1 tbsp each Ginger & Garlic paste
• 1 tsp each Chilli powder, Turmeric, Cumin & Coriander powder
• 2 cups diced Tomatoes
• Salt to taste
• 1 tsp each Garam Masala & Kasuri methi

Instructions

1. Blanch the spinach in some hot water and drain and leave aside to cool
2. In a saute pan, heat up regular oil, together with the fragrant mustard oil
3. Add one cup of finely diced onions and saute
4. Allow this to caramelize then add 1 tbsp of ginger paste followed by 1 tbsp garlic
5. Stir and cook to remove the raw Ginger and Garlic taste
6. Add 1 tsp each Chilli powder, Turmeric, Cumin & Coriander powder
7. Mix well to allow the spices to warm up
8. Add 2 cups diced tomatoes & some salt
9. Cover and allow to cook till mushy and it forms a thick paste
10. Stir at intervals to prevent burning
11. Add the chicken and fold in to coat in the gravy
12. Puree the cooled Spinach
13. Cover and cook and stir at intervals for about 20 – 30 mins till the chicken nice and tender
14. Add one tsp of Garam masala and Kasuri methi or dried fenugreek
15. Add the spinach puree in and fold in
16. Let this simmer for a few more minutes and it’s ready to eat with rice or rotis