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Murg Saagwala/ Chicken In Creamy Spinach Gravy

Here's how you make Murg Saagwala/ Chicken In Creamy Spinach Gravy
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  • Servings: 6
  • Prep: 3h
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 pounds boneless chicken breast
  • 1 tablespoon lemon juice
  • 2 teaspoons chili powder
  • 2 teaspoon turmeric powder
  • 1 teaspoon coriander seed, ground
  • 1/2 teaspoon fennel seeds, ground
  • 1 teaspoon pepper
  • 1/2 teaspoon cumin
  • 3/4 teaspoon garam masala
  • 1 teaspoon salt, to taste
  • Ghee/Oil
  • FOR THE GRAVY
  • 1 pound baby spinach
  • 3 garlic cloves, grated
  • 12 ounces tomatoes (2 tomatoes)
  • 2 cups chopped yellow onions
  • 1/2 cup cilantro
  • 1 1/2 cup milk
  • Salt, to taste
  • 1 tablespoon oil (ghee oil)
  • 3 tablespoons celery leaves, chopped fine
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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