Saag murg (chicken in a spinach puree)

Ingredients

• Chicken cut into pcs 1 kg
• Spinach (palak) 2 big bunches (made into puree)
• Oil 4 tbsp
• Cinnamon 1'' stick 4
• Bay leaves 2
• Ginger and garlic paste 4 tablespoons
• Onion paste 1 cup/2 big onions
• Red chilli powder 2 teaspoons
• Ginger julliened 2 teaspoons
• Pepper powder 1 teaspoon
• Dry red chillies chopped for garnishing
• Butter enough to saute chicken.
• Salt to taste

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Preparation

• Heat oil in a pan,add cinnamon sticks and bay leaves. Saute over medium heat until they crackle.
• Add ginger garlic and onion paste,and red chilli powder. Saute for 30-60 seconds.
• Add spinach puree and mix well.Add little water. Let it cook for 3-4 minutes.
• In a another pan,heat the butter and saute chicken until lightly browned.
• Transfer the chicken pieces into the spinach puree.Add salt and pepper powder, cover and simmer on very low heat for 10-15 minutes or until the chicken in cooked.
• Lastly garnish the dish with ginger and dry red chillies.