Saagwala murg /spinach/palak chicken curry

Ingredients

• Chicken :1/2 kg/1.1 lb (Cut into medium sized pieces)
• Spinach :1 bunch
• Ginger :1 big piece
• Garlic :4-5 cloves
• Green Chillies :4-6nos
• Yogurt :1/2cup
• Roasted Cumin Powder :1teaspoon
• Bay Leaves :1no
• Cinnamon :1" stick
• Cloves :4nos
• Green Cardamom :4nos
• Onion :2nos (finely,chopped)
• Tomato :2nos (finely,chopped)
• Coriander Powder :1teaspoon
• Cooking Oil :2 tablespoons
• Nutmeg Powder :1/2 teaspoon (optional)
• Butter:1/2 teaspoon (optional)
• Fresh Cream :1/4cup (optional)
• Salt to taste

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Preparation

• Clean the chicken with pinch of turmeric powder and marinate the cleaned chicken with curds,1/2 teaspoon roasted cumin powder for 1 hour and keep aside.
• Cook the spinach leaves (discard hard stems) in boiling salted water for 1 minutes. Drain and refresh in cold water.
• Mince green chillies,ginger and garlic together and keep it aside.Heat oil in a heavy-bottomed pan and fry the bay leaves,cardamoms,cloves and cinnamon for a few seconds till aromatic. Add the minced green chillie-ginger-garlic pastes and saute till the raw smell goes.
• Add the chopped onions and saute untill they are lightly browned.Add the coriander powder,1/2 teaspoon roasted cumin powder and saute well.Add the marinated chicken and salt; mix well and cook on low heat for about 5-8 minutes.
  
• Add the spinach puree and cook on low heat for about 5-8 minutes or till the chicken is tender.
• Add the nutmeg powder,fresh cream and butter and mix well.
• Serve with any Indian Breads or rice.

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