Saag Murgh (Chicken in a Spicy Spinach Puree) Recipe

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Chicken – 1 kg, skinned, cut into pieces
Spinach – 1 3/4 cups, pureed
Oil – 4 tbsp
Cinnamon Sticks – 4
Ginger paste – 2 1/2 tbsp
Garlic Paste – 2 1/2 tbsp
Onion Paste – 1 cup
Red Chilli Powder – 2 tsp
Tomatoes – 3/4 cup, chopped
Maize Flour – 1/2 tsp
Water – 2 1/2 tbsp
Butter – 1/2 cup
Salt to taste
White Pepper Powder – 1/2 tsp
Ginger – 2 tsp, juliennes, long, thin strips
Fenugreek Powder – 1/2 tsp

1. Heat the oil in a pan.
2. Add cinnamon and bayleaves.
3. Saute over medium heat until they begin to crackle.
4. Add the ginger, garlic and onion pastes and red chilli powder.
5. Saute for 30 to 60 seconds.
6. Add tomatoes and saute further for 1 minute.
7. Add the spinach puree, stir in maize flour mixed with water and cook over medium heat for 10 to 15 minutes, stirring occasionally.
8. In another pan, heat the butter and saute the chicken until light brown.
9. Transfer the chicken pieces to the spinach sauce.
10. Add salt and white pepper powder.
11. Cover and simmer on very low heat for 10 to 15 minutes or till the chicken is cooked.
12. Garnish with ginger juliennes and fenugreek powder.
13. Serve.

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