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| II Saag
Murg (Chicken in Spinach Puree)
II |
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Ingredients:
(Serves 4)
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1 Kg. Chicken, skinned, cleaned and cut into
pieces)
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2 tbsp. Ginger paste
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2 tbsp. Garlic paste
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1 cup Onion Paste
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3/4 cup Tomatoes Chopped
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13/4 cup Spinach (palak) Puree
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2/3 tsp. Maize flour (makke ka atta)
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1/2 tsp. Fenugreek Powder (kasoori methi)
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2-3 Cinamon sticks
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2 Bay leaf
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3-4 tbsp. Oil
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Salt to taste
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1 tsp.chilli Powder or to taste
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1/2 cup butter
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2/3 tsp white pepper
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2 tsp Ginger juliennes
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40 ml. water
Preperation :
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Heat the oil in a deep saucepan , add
whole spice and saute the on medium heat till they begin to crackle.
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Add ginger-garlic and onion paste and fry till it becomes golden brown in
colour.
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Now add tomatoes and chilli powder, saute for a minute or two.
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Add spinach puree, stir in mazie flour diluted with water and cook over medium
heat for 10-15 minutes, stirring occasionally.
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In another pan heat butterand saute the chicken until lightly browned.
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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.
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Serve hot garnished with ginger juliennes and fenugreek powder.
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Opinions
Jack Lenox
Kevin Koehler
Ben Lowery
Neha Gajjar