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II  Saag Murg (Chicken in Spinach Puree)  II

Ingredients: (Serves 4)

  • 1 Kg. Chicken, skinned, cleaned and cut into pieces)
  • 2 tbsp. Ginger paste
  • 2 tbsp. Garlic paste
  • 1 cup Onion Paste
  • 3/4 cup Tomatoes Chopped
  • 13/4 cup Spinach (palak) Puree
  • 2/3 tsp. Maize flour (makke ka atta)
  • 1/2 tsp. Fenugreek Powder (kasoori methi)
  • 2-3 Cinamon sticks
  • 2 Bay leaf
  • 3-4 tbsp. Oil
  • Salt to taste
  • 1 tsp.chilli Powder or to taste
  • 1/2 cup butter
  • 2/3 tsp white pepper
  • 2 tsp Ginger juliennes
  • 40 ml. water

Preperation :

  • Heat the oil in a deep saucepan , add whole spice and saute the on medium heat till they begin to crackle.
  • Add ginger-garlic and onion paste and fry till it becomes golden brown in colour.
  • Now add tomatoes and chilli powder, saute for a minute or two.
  • Add spinach puree, stir in mazie flour diluted with water and cook over medium heat for 10-15 minutes, stirring occasionally.
  • In another pan heat butterand saute the chicken until lightly browned.
  • Transfer the chicken pieces into spinach gravy. Add salt and white pepper powder, mix well. Cover and cook on a low heat for 10-15 minutes or until chicken is completely done.
  • Serve hot garnished with ginger juliennes and fenugreek powder.


 

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