Description
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Ingredients
Marinade
500GramsChicken, skinless, bone-in, cut into 2 inch pieces, commonly known as ‘curry cut’ in India
½TeaspoonChilli Powder, or paprika
1TeaspoonKasuri Methi
½TeaspoonSalt
Saag Paste
¼CupMustard Oil, divided
1Tablespoonchopped Ginger
1bunch Spinach, approx 130 grams
¼CupCoriander Leaves
2Green Chillies
Make the ultimate Saag Chicken Curry with this recipe. The gravy is mildly spiced, garlicky and has a creamy texture that’s so YUM.
1TeaspoonJeera
2Cloves
2Green Cardamom
1Black Cardamon
1inchCinnamon Stick
1Bayleaf
3/4cupfinely chopped Onion
1TablespoonGinger Garlic Paste
1 ½TablespoonCoriander Powder
¾TeaspoonSalt
1cupfinely chopped Tomatoes
¼Cupwhisked Curd or Greek Yogurt
½ – ¾CupWater
½TeaspoonGaram Masala
1Teaspoonroasted Kasuri Methi, optional
2 TablespoonsFresh Cream, optional
Instructions
Marinade
- Combine all the marinade ingredients in a bowl and set aside for at least thirty minutes. It can also be refrigerated overnight.
Saag Paste
Heat a teaspoon of oil in a pan and add chopped ginger and green chillies. Saute for a minute and add coriander and spinach. Cover and cook till the spinach wilts. Allow it to cool.
Blend to a coarse a paste. If necessary, add a teaspoon or two of water.
- Heat remaining oil in a kadai and add jeera. Once the jeera starts spluttering, add whole spices (black and green cardamom, cinnamon, cloves, bayleaf) and saute for a minute or until fragrant.
- Add onion and ginger garlic paste. Saute till the onions soften, about 2-3 minutes.
- Add tomatoes, coriander powder and salt. Cook till tomatoes become pulpy and mushy, about 3-4 minutes.
- Add the whisked curd and keep mixing till the oil separates, about 2 minutes.
- Add chicken and toss in the gravy for 2-3 minutes. Mix well to combine. Add water and cover and cook for 20 minutes.
- Once the chicken is cooked, add the spinach mixture and garam masala. Mix well and cook for 2-3 minutes and take it off the flame.
- Add fresh cream and crushed kasuri methi. Serve hot.
