Recipe: Chicken and Spinach Curry

Rating: 4.7 stars based on 805 reviews

Saag or Sag Murga



Ingredients:-

  • 1 kg. chicken pieces of your choice
  • 200-300 grams spinach leaves, chopped. Frozen spinach can be used
  • 200-250 gm or 4 medium onions, peeled
  • 1-2 tablespoons, dry methi or fenugreek leaves, soaked in a bowl of cold water
  • inch Ginger
  • 4 large cloves garlic, peeled
  • 2 red or green chillies (adjust to taste)
  • 400 gram tinned or peeled and chopped fresh tomatoes
  • 2 tablespoons. olive or other cooking oil
  • 1 teaspoon black cumin seeds (shahi jeera). Ordinary cumin (jeera) can be used.
  • A large pinch of asafoetida (heeng) powder
  • 2 teaspoon coriander powder
  • 1 level teaspoon turmeric powder
  • 1/2 teaspoon chilli powder (optional)
  • Salt to taste
  • 1/2 teaspoon Garam Masala
  • One medium onion, thinly sliced and fried until dark brown

Method:-

    • 1.
    • Chop onions, ginger and garlic finely.
    • 2.
    • Heat oil in a pan.
    • 3.
    • Add cumin seeds and asafoetida powder and let the seeds splutter.
    • 4.
    • Add onion, ginger, garlic mix and fry until golden brown.
    • 5.
    • Add chicken and stir fry on hot until nicely brown on all sides.
    • 6.
    • Add all spices except garam masala, stir fry for 1-2 minutes, so spices give out a nice, roasted aroma.
    • 7.
    • Add tomatoes and mix thoroughly.
    • 8.
    • Add spinach and mix thoroughly.
    • 9.
    • Lift methi leaves out of the water, leaving any dust and grit behind. Add to the dish and mix.
    • 10.
    • Put lid on, turn fire on medium-low and cook until tender.
    • 11.
    • Check and adjust salt and spices.
    • 12.
    • Turn heat off, sprinkle garam masala, mix and leave covered.
    • 13.
    • Serve with hot Naan or Chiapatti

            Note:-

            C.Mict06



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