Murg Saagwala/ Chicken In Creamy Spinach Gravy
Recipe: #20746
August 30, 2015
Categories: Chicken, Celery, Spinach, Indian, Sunday Dinner, Gluten-Free, Low Fat, No Eggs Boneless Pieces, Spicy, Indian Chicken, more
"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 is 6 servings
Ingredients
- FOR THE GRAVY
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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
Step by Step Method
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
No special items needed.
1 Reviews
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