Ingredients:-
For the Gravy:-
1 bunch of spinach blanched and pureed
3 medium onions ground to a paste
1 tbsp. Ginger Paste
1 tbsp. Garlic Paste
3 medium tomatoes blanched and pureed
½ cup Curd
¼ cup Fresh cream
1 kg. Chicken
½ tsp. Turmeric powder
1 tsp. Garam masala powder
2 tbsp. Chilli powder
Salt to taste
5 tbsp. Oil
Whole Spices:-
5 green cardamoms
3 black cardamom
1” cinnamon
3 bay leaves
1 tsp cumin seeds
Method:-
Puree:-
1. Boil water in a pan, add the spinach and boil for 2 minutes. Transfer from the hot water to ice cold water. Keep the hot water for the gravy.
2. Heat oil and add the whole spices to it.
3. Once the cumin seeds splutter, add the garlic paste and sauté for a few seconds.
4. Add the onion paste and mix well. Sauté until the masala looks dry.
5. Then add the tomatoes and the dry spices and sauté until the oil separates.
6. Add the beaten yoghurt and sauté further.
7. Add chicken and mix well.
8. Add the spinach puree and mix again.
9. Add 1 cup of water, salt, cover and cook.
10. Garnish with cream and sliced onions and serve.
Murg Saagwala is ready to eat!
HAPPY COOKING!!!
Host: Smita Deo
Director: Rohtki Arora
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Kishor Rai
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd
Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried
https://www.facebook.com/GetCurried
https://plus.google.com/+getcurried
https://instagram.com/getcurried