Name: Chicken Sagwala recipe by Aspi Bomi at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: 1 kg Chicken pieces (legs or breasts preferable, skinless); 3 large bunch Spinach; 5 pepper corns; 3 tbsps vegetable/ canola/sunflower cooking oil; 4 cloves; 4 pods cardamom; 2 large onions chopped very fine; 1 tbsp ginger paste; 2 tbsps garlic paste; 1 tsp Coriander powder; 1 tsp cumin powder; 1 tbsp garam masala powder; 2 medium tomatoes chopped fine; Salt to taste; A dollop of butter or amul fresh cream

Ingredients Serving: 5

1 kg chicken pieces (legs or breasts preferable, skinless)
3 large bunch spinach
5 pepper corns
3 tbsps vegetable/ canola/sunflower cooking oil
4 cloves
4 pods cardamom
2 large onions chopped very fine
1 tbsp ginger paste
2 tbsps garlic paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
2 medium tomatoes chopped fine
salt to taste
A dollop of butter or amul fresh cream

Instructions

Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste. Boil till cooked.
Grind the spinach into a paste in a food processor. Keep aside.
Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
Again heat the same oil and add the whole spices.
As the spices turn slightly dark, add the onion, ginger and garlic pastes. Fry till the onions are pale golden in colour.
Add all the other spices - coriander, cumin and garam masala and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala.
Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter or fresh amul cream.