MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Murgh Saagwala (Spinach Chicken)
Categories: Chicken, Indian
Yield: 4 Servings

MMMMM-------------------------SPICE RUB------------------------------
4 Whole dry kashmiri red
- chiles; up to 5,
- adjust to tolerance
2 tb Whole coriander seeds
5 Cloves
1/4 ts Fennel seeds
1 1/2 ts Cumin seeds
1/4 ts Methi dana
- (fenugreek seeds)
2 sm Black cardamom pods;
- cracked open
2 ts Black peppercorns;
- adjust to tolerance
1/2 ts Turmeric powder
1/2 ts Ground nutmeg
1 ts Salt
1 1/2 lb Chicken thighs; boneless,
- cut into 2" pieces
1 ts Canola or sunflower oil

MMMMM--------------------------CHICKEN-------------------------------
6 oz Fresh spinach leaves;
- up to 8 oz
5 tb Mustard oil
1 Cinnamon stick (1")
1 Bay leaf; preferably Indian
3/4 c Onions; finely chopped
1 cl Garlic
1 c Tomatoes; finely chopped
1/2 tb Fresh ginger; up to 1 tb,
- or to taste,
- thinly julienne
Salt
1/4 ts Garam masala
1 ts Kasuri methi (dried
-fenugreek leaves); heaping
1/4 c Water; or to desired
- consistency
3 tb Heavy cream; up to 4 tb

Wash thoroughly and pat the chicken pieces completely dry. Set aside.
In a small pan, dry roast the kashmiri chilies, coriander seeds,
cloves, fennel, methi, cumin, and black peppercorns. Transfer to a
coffee grinder and coarsely grind. Mix the ground spices with
turmeric, nutmeg, and salt. In a large bowl, add the chicken, drizzle
the oil and sprinkle half of the ground spices and rub so that all
the pieces are covered in the spices. Reserve the rest of the spice
rub. Cover the bowl and set in the refrigerator for at least 3 to 4
hours or preferably overnight to marinate.

Once ready to cook, take the chicken out from the refrigerator and
let sit on kitchen counter. Bring 2 to 3 cups of water to a boil in a
pot. Put off the heat. Add the spinach leaves to the water and let
sit for 1 to 2 minutes. Drain out the spinach leaves and puree in the
food processor using little water if required. Should result in a
little over 1 cup of spinach puree. You can reserve the boiled water
to thin out the sauce later if you want.

Meanwhile, heat up the mustard oil in another wide, heavy bottomed
pot. Add the cinnamon, bay leaf, and let crackle. Add the onions and
garlic next. Let cook for 5 to 8 minutes on medium low heat until the
onion starts to turn brown. At this point, carefully add the chicken
pieces to the pot in a single layer (if possible), and on medium high
heat, let the chicken pieces sear on one side. Flip and let sear on
all sides. Next, add the tomatoes, ginger, and remaining ground spice
powder to the pot. Stir around and let cook on medium heat until you
see, tomatoes turn soft and oil just starting to separate on the side
of the pan. It might take 8 to 10 minutes since the chicken will also
release its juices but keep on cooking.

Once you see that the chicken is about 80% cooked, add the pureed
spinach along with the garam masala. Combine and cover until the
spinach blends in the sauce, the raw smell is gone, it turns down in
color to dark green and the chicken is completely cooked, about 10 to
12 minutes on medium heat. You will see little glistening spinach
bubbles on the top. Open the lid, add the kasuri methi and water,
depending on the consistency you want. Let simmer for another 1 to 2
minutes. Add the heavy cream, check and adjust the salt, let simmer
for 2 to 3 minutes more, but do not boil.

Let sit for 2 to 3 hours before serving. Warm up and serve.

Notes:

You can use bone in chicken for this recipe. Use dark meat portions
and make incisions in the flesh with a sharp knife before you
marinate it.

When you puree the spinach, do not make a smooth paste out of it.
That's why I do not use a blender. Use as little water as possible.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
murgh-saagwala.txt>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)