Saag Murg
Chicken prepared in a spinach, tomato and onion gravy.
Saag Murg Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 2 tbsp Ghee
  • ½ tsp Black Papper
  • ½ tsp Fennel seeds
  • 3 to 4 tsp Cloves
  • 1 Cinnamon stick
  • 3 to 4 Cardamom
  • 3 to 4 Bay leaves
  • 2 Whole Dry Red Chillies
  • 2 tbsp Garlic
  • 1 Onion
  • 1 tsp Ginger paste
  • 2 tsp Garlic paste
  • ½ tsp Red chilli powder
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder
  • Salt
  • ½ tsp Turmeric powder
  • Water
  • 500 gms Chicken
  • 2 Green Chillies
  • 1 Tomato
  • 1 tbsp ghee
  • 1 Dried Red chilli
  • Water
  • 1 cup Spinach paste
  • Salt
  • 1 Bunch Shredded Spinach
  • 2 tsp Garlic
  • ½ tsp Dry Fenugreek leaves

HOW TO PREPARE SAAG MURG

  1. 1

    Warm ghee in a pan, add black pepper, fennel seeds, cloves, cinnamon stick, cardamom, bay leaf and let it crackle.
  2. 2

    add dry red chillies, garlic, onion, ginger paste, garlic paste, red chilli powder, cumin powder, coriander powder , salt, turmeric powder, water and sauté.
  3. 3

    add chicken pieces, slit green chilli, chopped tomato and mix and fry well.
  4. 4

    warm ghee in another pan, add dry red chilli, fennel seeds and let it crackle, add spinach paste, salt, shredded spinach leaves, chopped ginger and sauté.
  5. 5

    add chicken mix in the pan and cook.
  6. 6

    sprinkle fenugreek leaves and plate the dish.
  7. 7

    serve saag murgh with steamed rice.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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