Saag Chicken

By Chanchal    |    Aug 1, 2011 | Posted in: Chicken     |    No Comments

You can never go wrong with this recipe. Tastes best when made with fresh spinach.

Preparation time: 10  minutes
Cooking time: 35 minutes

Ingredients

• Chicken: 800 grams
• Fresh spinach leaves: 200 grams
• Natural yogurt: 3 tablespoon
• Warm water: 1 cup
• Onion: 1 big
• Ginger and garlic paste: 3 teaspoons
• Tomatoes: 2 small or 1 tablespoon tomato puree
• Bay leaves: 2
• Black pepper: 4-5
• Chili powder: 1/2 teaspoon
• Garam masala: 1 teaspoon
• Oil: 1 1/2 tablespoon
• turmeric powder: ¼  teaspoon
• Salt to taste

Preparation

1. Clean the chicken and marinate it by adding some salt.
2. Cut the onion and tomatoes(if using) to small pieces.
3. Wash the spinach leaves thoroughly.
4. Heat a pan and cook the spinach without adding any water to 4-5 minutes. Let it cool and then grind it into a smooth paste.
5. Heat a clean pan with the oil. When the oil is hot add the bay leaves and pepper.
6. Follow with the onions, salt, turmeric powder and fry till the onions are light brown in color.
7. Then add the ginger and garlic paste. Cook for about 3-4 minutes.
8. Now add the chopped tomatoes or the tomato puree and cook till the oil separates from the mixture.
9. Add garam masala, chili powder and cook for 10 seconds.
10. Now add the spinach puree to it. Cook for 4-5 minutes on high heat.
11. Turn the heat to medium low, add the warm water and then the yogurt, one tablespoon at a time. Cover the pan and cook it till the curry mixture comes to a boil. Takes about 4-5 minutes.
12. Add the chicken pieces, stir properly so that the chicken is well coated with the gravy, cover again and cook till the chicken is done. Takes about 20 minutes.
13. Enjoy with roti, paratha or plain rice.

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