Murg Saag

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - boneless chicken, 1 inch cubes
  • 1 - large bunch of fresh spinach - ground with water to a paste
  • 1 tbsp - garlic-ginger paste
  • 1 - onion - chopped
  • 1-2 - green chillies - chopped
  • 4-5 - cardamoms
  • 1 inch cinnamon stick
  • 1 tbsp - coriander seeds powder
  • 1/2 tsp - cumin powder
  • 1/2 tbsp - garam masala
  • 1/2 tsp - turmeric powder
  • Salt to taste
  • 1-2 tbsp - vinegar
  • 2-3 tbsp - olive oil
  • 1/2 cup - beaten fresh cream (optional)
  • 2 tbsp - dried methi/fenugreek leaves (optional)

How to Make Murg Saag

  • Rub the ginger garlic paste and 1/2 tsp salt to the chicken and set aside.
  • Heat oil in a pressure cooker or any vessel and fry onions to pink.
  • Add the chillies, cinnamon and cardamom and fry well.
  • Toss in all the powder spices and cook for another minute.
  • Add the chicken and fry for 2-3 mins to an even brown.
  • Add 1/4 cup water, cover and cook for 5 mins.
  • Add the ground spinach and open-cook for another 10 mins or until the chicken is cooked.
  • Add the vinegar and fenugreek leaves and adjust salt to taste.
  • Finally, add beaten cream, stirring constantly, and simmer uncovered for 1-2 mins.
  • Serve hot with steamed rice or fresh rotis.

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