Murg Saagwala/ Chicken In Creamy Spinach Gravy

6
Servings
3h
Prep Time
60m
Cook Time
4h
Ready In


"It calls for 1 Tbsp – Kasoori Methi which are fengreek leaves im subbing celery Take 1 tablespoon of kasoori methi in between your palms and rub them with your hands to crush them. Add the powder to the dish add at end"

Original recipe yields 6 servings
OK
  • FOR THE GRAVY

Nutritional

  • Serving Size: 1 (412.8 g)
  • Calories 260.9
  • Total Fat - 8.2 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 369.6 mg
  • Sodium - 640.5 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 4.2 g
  • Sugars - 7.3 g
  • Protein - 32.4 g
  • Calcium - 197.6 mg
  • Iron - 6.9 mg
  • Vitamin C - 41 mg
  • Thiamin - 0.2 mg

FOR THE CHICKEN


Step 1

Marinate the chicken pieces in the spices mentioned above and set it aside for a minimum 2 hours.

Step 2

Heat oil in a heavy-bottomed pan and add the chicken pieces to it; cook it through until lightly browned. Take the chicken pieces out and set aside to rest

FOR THE GRAVY


Step 3

Heat some ghee in a heavy-bottomed pan. Add in the chopped onions and saute mixture until it turn translucent.

Step 4

Add the garlic and tomatoes; sauté until the tomatoes are really soft and mushy.

Step 5

Mix in the chopped spinach leaves and let it sweat. Do not overcook

Step 6

Once the spinach cooks, take it out of the heat and allow to cool.

Step 7

Transfer the spinach along with 1/2 cup chopped coriander leaves to a blender or food processor and pulse to make a smooth spinach puree.

Step 8

Return the pureed spinach to the pan and add the chicken pieces along with the hot milk. Cook for 5 minutes and serve hot

Tips & Variations


No special items needed.

Tags : Spicy

Related

QueenBea

This is a tasty recipe my daughter and I really enjoyed. The leftovers tasted even better the next day. I did not use the celery leaves, simply omitted them. Thx for sharing your recipe here.

review by:
(21 May 2017)