MURG SAAGWALA / SPINACH CHICKEN CURRY

Spinach chicken is a nice way to get green leaves and protein in one dish, too flavorful but simple to make. Red chilli powder, kitchen king masala and garam masala give an authentic touch to it. Sour cream and yogurt whip out creamy texture. Dry fenugreek leaves (kasoori methi) used with spinach, makes this dish amazingly savory.

INGREDIENTS:

20 OZ / 600 gm Boneless Skinless Chicken Thigh
1 lb Baby Spinach (washed nicely)
1 1/2 tbsps Corn Flour
2 tbsps Fresh Lemon Juice
2 tbsps Ginger paste
2 tbsps Garlic paste
1 tsp freshly grounded Black Pepper
2 Medium Onions (finely chopped)
6-8 Green Chillies (as per taste)
1 Bay leaf
1/2 tsp Cumin seeds
1 tsp freshly pounded Garam masala (cinnamon, clove and cardamom)
1/2 cup Curd/yougurt
1/2 cup lowfat Sour Cream
1/2 tsp Red Chilli powder
1 tbsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Kitchen King masala
1/2 tsp Coriander powder
4 tbsps oil
1 tsp Butter
Salt to taste

METHOD:
Wash and cut the chicken in 1" cubed pieces. Marinate chicken with corn flour, 1&1/2 tsp ginger paste, 1&1/2 tsp garlic paste, lemon juice, black pepper powder and little salt. Refrigerate the marinated chicken for 1 hour.

Heat baby spinach in a deep sauce pan. Add 1/3 cup water in it. When it starts boiling, remove from heat. Make a smooth paste of spinach and green chillies. Keep aside.

Heat oil in a frying pan. Add few marinated chicken pieces in it.

Fry both sides till golden brown. Remove from pan and set aside. Fry all pieces of chicken, following this same process.

Add bay leaf and cumin seeds on the remaining oil. After few seconds, add chopped onions it it. Fry onion till it becomes translucent. Now add remaining ginger-garlic paste in it and fry for 2-3 minutes.

Add red chilli powder, garam masala, kitchen king masala, coriander powder and salt in it. Staute for 2 minutes. Add 1/2 cup yogurt and mix nicely.

 

 

Add fried chicken pieces in gravy now. Fold well. Stir for 5-6 minutes on medium heat.

Pour spinach paste and salt in it. Mix thoroughly. Cook for another 5 minutes.

Add sour cream and dry fenugreek leaves in it. Fold well.

Keep cooking for another 5 minutes on low flame. Add 1 tsp butter in it. Fold well. Remove from heat.

Serve hot with steamed basmati rice, pulao, roti or naan.

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

 

Linking to: Virtual Eid Potluck party @ My culinary adventures