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Saag Murg

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

- Indian

Serves

- 1-2

Cooking Time

-30 min

Difficulty

- Medium

Preparation Time

- 15 min

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INGREDIENTS

  • 2 tbsp Ghee
  • ½ tsp Black pepper
  • 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 saute
  3. 3

    Add chicken pieces, slit green chilli, chopped tomato and mix and fry well, warm ghee in another pan, add dry red chilli, fennel seeds and let it crackle
  4. 4

    Add spinach paste, salt, shredded spinach leaves, chopped ginger and saute
  5. 5

    Add chicken mix in the pan and cook, sprinkle fenugreek leaves and plate the dish
  6. 6

    Serve saag murgh with steamed rice.
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