Murg Saagwala/ Chicken In Creamy Spinach Gravy
August 30, 2015
"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"
- FOR THE GRAVY
- 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
Marinate the chicken pieces in the spices mentioned above and set it aside for a minimum 2 hours.
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
Heat some ghee in a heavy-bottomed pan. Add in the chopped onions and saute mixture until it turn translucent.
Add the garlic and tomatoes; sauté until the tomatoes are really soft and mushy.
Mix in the chopped spinach leaves and let it sweat. Do not overcook
Once the spinach cooks, take it out of the heat and allow to cool.
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.
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.