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Saagwala Murg (Chicken Saagwala)

Saagwala Murg (Chicken Saagwala) is a traditional Indian recipe (from the Punjab) for a classic curry of chicken in a spinach curry base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Saagwala Murg (Chicken Saagwala).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesVegetable RecipesIndian Recipes



Ingredients:

1 oven-ready chicken, cut into serving-sized pieces
300g spinach, blanched and puréed until smooth
1 tsp cumin seeds
1 bayleaf
1 tbsp garlic-ginger paste
75g onions, finely grated
60ml tomato purée
2 tsp salt
1/4 tsp garam masala
1/2 tsp red chilli powder (a hot one)
1 tsp ground coriander seeds
250ml cooking oil
double cream or natural yoghurt, to garnish

Method:

Heat the oil in a wok or karahi then add the cumin seeds. When the seeds begin to splutter add the bayleaf, ginger-garlic pate and fry until lightly browned.

Add the onions and fry for about 5 minutes, or until soft. At this point add the chicken and stir-fry over high heat until the pieces are browned all over.

Reduce the heat and continue to simmer for about 40 minutes, or until the chicken is cooked through. Stir in the tomato purée and continue to cook until the oil separates.

Now add the spinach purée and stir-fry for 3 minutes. Mix well to combine then turn into a warmed serving dish. Garnish with the cream or yoghurt and serve.