Saagwala murg/spinach/palak chicken curry

Name: Saagwala murg/spinach/palak chicken curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: En
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

Main Dish

Very Easy

40 min

Preparation

Preparation20 min

Cook time20 min

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.