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 :1tsp (Dry roast the cumin seeds and powder it)
Bay Leaves :1no
Cinnamon :1" stick
Cloves :4nos
Green Cardamom :4nos
Onion :2nos (finely,chopped)
Tomato :2nos (finely,chopped)
Coriander Powder :1tsp
Cooking Oil :2tbsp
Nutmeg Powder :1/2tsp (optional)
Butter:1/2tsp (optional)
Fresh Cream :1/4cup (optional)
Salt to taste

Method of Preparation :

1.Clean the chicken with pinch of turmeric powder and marinate the cleaned chicken with curds,1/2 tsp roasted cumin powder for 1 hour & keep aside.
2.Cook the spinach leaves (discard hard stems) in boiling salted water for 1 minutes.
3.Drain and refresh in cold water((Note : This is done to retain the color of leaves) and puree them in a blender.
4.Mince green chillies,ginger and garlic together and keep it aside.
5.Heat oil in a heavy-bottomed pan and fry the bay leaves,cardamoms,cloves and cinnamon for a few seconds till aromatic.
6.Add the minced green chillie-ginger-garlic pastes and saute till the raw smell goes.



7.Add the chopped onions and saute untill they are lightly browned.
8.Add the coriander powder,1/2 tsp roasted cumin powder and saute well.
9.Add the tomatoes and fry for about 3 minutes.
10.Add the marinated chicken and salt; mix well and cook on low heat for about 5-8 minutes.
11.Add the spinach puree and cook on low heat for about 5-8 minutes or till the chicken is tender.
12.Add the nutmeg powder,fresh cream and butter and mix well.(Note:This step is purely optional,We do this just to make the dish more tasty)
13.Serve with any Indian Breads or rice.

For more chicken recipe check here