MURGH SAAG (Chicken & Spinach Curry)




Serves 2



INGREDIENTS


500g chicken breast, cubed 2 onions, finely sliced 2 tomatoes, pureed 4 cups spinach, tightly packed 1 tbsp ginger paste

1 tsp garlic paste 1-2 fresh green chillies, finely chopped (optional) 1tsp Salt or to taste 5 tbsp oil 1 tsp Ground Cumin 1 tsp Ground Coriander 1/2 tsp turmeric powder 2 tbsp red chilli powder (or to taste)

Water -1/2 cup or 3/4 cup depending on the consistency that you prefer (bear in mind the chicken will also releases a lot of juices.



INSTRUCTIONS

1. Add oil, when the oil becomes moderately hot add the chicken and stir fry for 5 minuets. Add the onion and fry until the chicken and onions becomes golden brown.

2. Now add the ginger and garlic paste along with the green chillies (if using) and the all the ground spices and saute for 1 minuet. This might stick to the bottom of the pan at this stage especially if you chose to cook today's recipe with reduced oil. If this happens then just splash a little water and resume sautéing.

3. Now add the tomatoes and saute for 3 minutes. You'll notice that the colour of the chicken and the masalas will darken. It's the right time to stop frying and to add the liquid.

4. Pour in the water, cover with a lid and cook over medium heat up to 15-20 minutes. When the chicken is fully cooked add the chopped spinach. Simmer for more 3-4 mins over medium-low heat.

Serve with Rice, Chapatti or Nan. I like to serve it with some plain natural yogurt.




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