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Spinach Chicken

Spinach Chicken
(Saagwala Murg)

Chicken Spinach

Chicken cooked with pureed spinach and spices. A refreshingly nutritious preparation.


Indian Non - Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: North Indian Non-Vegetarian


500  grams spinach
6  green chillies chopped
2  tablespoon(s) oil
2  bay leaves
4  green cardamoms
1  cinnamon stick(s) of 1" each
2  onion(s) chopped
2  teaspoon(s) each of ginger, garlic pastes
2  tomatoes chopped
8  medium sized pieces (about 500 grams) of chicken
salt to taste
4  tablespoons thick yoghurt whisked
1  teaspoon(s) hot spice mix (garam masala) powder

  1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
  2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3  minute(s) or till they are lightly browned.
  3. Add the ginger-garlic pastes and fry for about 2  minute(s).
  4. Add the tomatoes and fry for about 3  minutes.
  5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5  minutes.
  6. Stir in the spinach puree. Cook on low heat for about 8  minutes or till the chicken is tender.
  7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3  minutes.

    TIP:

  • A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.

Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).

 
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