MURG SAAGWALA

Chicken saagwala

Ingredients:

  1. Chicken – ½ kg
  2. Curd – 1 tb
  3. Chilli powder – 1 tb
  4. Turmeric powder – ½ tb
  5. Spinach – 3 bunch
  6. Green chilli – 2 no.
  7. Ginger – ½”
  8. Tomtato – 2 no.
  9. Green cardamom – 2 no.
  10. Cinnamon – 1”
  11. Cloves – 2 no.
  12. Black peppercorn – 4 no.
  13. Cumin seeds – ½ tb
  14. Onion – 2 no.
  15. Ginger paste – 1 tb
  16. Garlic paste – 1 tb
  17. Garam Masala – ½ tb
  18. Kasoori methi – 1 tb
  19. Salt

Procedure:

Marinate chicken (1/2 kg) with salt, curd (1 tb), chilli powder (1 tb), turmeric powder (1/2 tb).

Make a paste of blanched Spincah (3 bunch), green chillies (2 no.), ginger (1/2”).

Blanch tomatoes (2 no.) and make puree.

Dry roast and grind – Green Cardamom (2 no.), cinnamon (1”), Cloves (2 no.), black peppercorn (4 no.).

Heat a kadai and add oil.

Add cumin seeds (1/2 tb) and onion paste (2 no.). Fry for 2 minutes. Next add ginger paste (1 tb) and garlic paste (1 tb) and then add the marinated chicken. Fry for 5 minutes. Add the tomato puree and fry for next 5 minutes.

Now add the Spinach paste and fry for 5 more minutes in slow flame.

Add garam masala (1/2 tb) and kasoori methi (1 tb).

Serve hot with rice or chapatti.

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