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

Type

- main course

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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