SAAG MURGH

Ingredients :

1 kg / 2.2 lb Chicken , skinned , cut into pieces
350 gm / 12 oz Spinach (palak) , pureed
4 tbsp / 60 ml / 2 fl oz Vegetable oil
4 Cinnamon (dalchini) 1” sticks
2 Bay leaves (tej patta)
2 tbsp / 36 gm / 1 ¼ oz Ginger – Garlic paste
1 cup / 300 gm / 11 oz Onion paste
2 tsp / 4 gm Red chilli powder
180 gm Tomatoes , chopped
1 tsp Maize flour (make ka atta)
2 ½ tbsp Water
½ cup / 100 gm / 3 ½ oz Butter
Salt to taste
1 tsp / 2 gm White Pepper (safed mirch) powder
2 tsp / 12 gm Ginger (adrak) , julienned
1 tsp / ½ gm Fenugreek (methi) powder
Dry red chillies (sookhi lal mirch), chopped for garnishing

Method :
Heat the oil in a pan ; add cinnamon sticks and bay leaves ; sauté over medium heat until they begin to crackle .
Add ginger – garlic and onion pastes, and red chilli powder, sauté for 30-60 seconds . Add tomatoes and sauté further for 1 minute .
Add the spinach puree , stir in maize flour mixed with water and cook over medium heat for 10-15 minutes, stirring occasionally .
In another pan , heat the butter and sauté the chicken until lightly browned.
Transfer the chicken pieces into the spinach puree.Add salt and white pepper powder , cover and simmer on very low heat (dum) for 10-15 minutes or till chicken is cooked.
Serve hot , garnished with ginger, fenugreek powder , and dry red chillies.