Saag Murg or Palak Chicken is an outrageously delicious dish, full of flavor and loaded with nutrients!! It’s an amazing combination of delicious ingredients that is cooked together to create the yummiest dishes of all.
Recipe Tags
Non-veg
Easy
Dinner Party
Punjabi
Simmering
Sauteeing
Side Dishes
Healthy
Ingredients Serving: 4
FOR GRAVY: 2 cups Palak/Spinach puree
1/2 cup Onion paste
2 tsp Garlic paste
2 tsp Ginger paste
3 medium Tomatoes
2 tbsp Curd
2-3 tbspTomato puree
1 tbsp Fresh cream (optional)
1/2 kg Boneless Chicken - cleaned
SPICES: 2-3 Moti Elaichi (Black cardamom) pods
2 Green Cardamom pods
2 small 1 inch Cinnamon sticks
2-3 Bay leaves
1/2 tsp Cumin seeds
1/2 tsp Haldi (Turmeric powder)
1/2-1 tsp Garam Masala Powder
1/4- 1/2 tsp Degi Mirch or Red chili Powder
1/2 tsp Coarsely pounded coriander powder
1 tsp Sugar
Salt to taste
Instructions
For Gravy: Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes until skin starts peeling off
Rinse tomatoes in cold water. Peel off the tomato skin and discard. Chop the juicy flesh of tomatoes.
Heat ghee in a pan, add whole spices and cumin seeds.
As they begin spluttering, add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix well
Keep sauteing till all the liquid has evaporated and masala looks all dried up. Stir in chopped tomatoes.
Add tomato puree and spice powders. Mix well
Add beaten curd and give it a good mix. Cook for another 2-3 minutes till ghee starts to separate.
Add pureed spinach. Mix well and allow it to simmer for 20- 25 minutes till palak color changes from light green to dark green
Add chicken pieces to palak gravy
Add 1/2 cup of water. Cover and cook till chicken pieces are cooked.
Saag chicken is ready. Garnish it with cream and coriander leaves.Serve hot with rice or chapati.
Reviews (1)  
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Nov-10-2017
Kalpana Arora   Nov-10-2017
Nice one.
Saag Murg
Shreyasi Das
Let's Start Cooking
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For Gravy: Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes until skin starts peeling off
Rinse tomatoes in cold water. Peel off the tomato skin and discard. Chop the juicy flesh of tomatoes.
Heat ghee in a pan, add whole spices and cumin seeds.
As they begin spluttering, add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix well
Keep sauteing till all the liquid has evaporated and masala looks all dried up. Stir in chopped tomatoes.
Add tomato puree and spice powders. Mix well
Add beaten curd and give it a good mix. Cook for another 2-3 minutes till ghee starts to separate.
Add pureed spinach. Mix well and allow it to simmer for 20- 25 minutes till palak color changes from light green to dark green
Add chicken pieces to palak gravy
Add 1/2 cup of water. Cover and cook till chicken pieces are cooked.
Saag chicken is ready. Garnish it with cream and coriander leaves.Serve hot with rice or chapati.
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