Name: Saag wala Chicken recipe by Sudip Srivastava at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 2 cups - palak/spinach boiled and pureed; 1/2 cup - onion paste; 3 - tomatoes; 2 - moti Eliachi (Black cardamom); 2 - bay leaves; 2 each - green cardamom + cinnamon sticks; 2 tbsp each - beaten curd + tomato puree; 1 tbsp - fresh cream (optional); 2 tsp each - garlic paste + ginger paste; 1 tsp - sugar; 1 tsp - garam masala owder; 1/2 tsp - degi mirch or red chilli Powder; 1/2 tsp - coarsely pounded coriander powder; 1/2 tsp each - cumin seeds + turmeric powder; Salt as per taste

Ingredients Serving: 5

2 cups - palak/spinach boiled and pureed
1/2 cup - onion paste
3 - tomatoes
2 - moti Eliachi (Black cardamom)
2 - bay leaves
2 each - green cardamom + cinnamon sticks
2 tbsp each - beaten curd + tomato puree
1 tbsp - fresh cream (optional)
2 tsp each - garlic paste + ginger paste
1 tsp - sugar
1 tsp - garam masala owder
1/2 tsp - degi mirch or red chilli Powder
1/2 tsp - coarsely pounded coriander powder
1/2 tsp each - cumin seeds + turmeric powder
Salt as per taste

Instructions

To make the masala - add ghee to a hot pan add whole spices and cumin seeds.
When they start to sputter add ginger-garlic paste. Mix and saute for 5-6 seconds. Stir in onion paste and mix.
Keep sauteing till all the liquid has evaporated and masala looks all dried up. Stir in chopped tomatoes.
Add tomato puree and stir in all the dry spices one by one.
Cook garam masala powder along with gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.
Add 1/2 cup of beaten curd and give it a good mix. Cook for another 2-3 mins till the masala is reduced in size and ghee starts to leave the cooked masala. Add pureed palak to it.
Mix well and cook for 20- 25 mins till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.
Add chicken pieces to cooked palak.
Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked, about 20 minutes.
Saag chicken is ready. Garnish it with cream/butter and serve hot over rice or chapati.

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