Saag Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs skinless chicken pieces, cubed
• 4 tablespoons oil
• 48 ounces spinach, washed & chopped
• 1/4 cup water
• 3 tablespoons oil
• 1 inch gingerroot, minced
• 5 garlic cloves, minced
• 2 large onions (minced or extremely finely chopped)
• 1 (400 g) can crushed tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 2 whole cloves
• 2 big cardamom pods
• 1 tablespoon water
• 4 tablespoons milk
• 1 teaspoon garam masala
• 2 tablespoons butter

Recipe

• 1 fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
• 2 put the spinach in a pot, add 1/4c water.
• 3 bring to the boil and remove from heat.
• 4 when cool, grind very well (almost to a paste) in blender and set aside.
• 5 heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
• 6 fry until lightly brown.
• 7 add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
• 8 sprinkle with 1 tbs water.
• 9 cook for 10 minutes on a low heat.
• 10 add chicken and milk to the pan.
• 11 simmer until the chicken is tender (about 10 minutes).
• 12 add spinach and garam masala to the pan.
• 13 cook until spinach starts sticking to the pan (about 15 minutes).
• 14 remove from heat, add butter and cover until ready to serve with rice.