Medium

Sunflower oil

tablespoons

Garam Masala

tablespoon

Fresh cream

Tablespoon

Salt

pinch

Cumin seed

Green chillies (Indian)

unit

Onion

Tomato

Fresh mint

Fresh coriander leave

gram

Curry leaves

Spinach

Turmeric powder

Chilli powder

Ginger-Garlic Paste

Plain yogurt

Whole chicken

Murg saagwala

In a bowl, mix the boneless chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.

Boil the mixed greens until they're wilted and soft. Drain the water and let them cool down. Once cooled, blend them to a fine paste. Set aside.

Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle

Add garam masala, coriander powder, cumin powder, turmeric powder, and salt. Stir and cook for a few more minutes

Let the Murg Saagwala simmer for another 5-10 minutes, allowing the flavors to blend together

Check for seasoning and adjust if needed. If desired, you can add a swirl of fresh cream on top for richness

Serve the Murg Saagwala hot with naan, roti, or steamed rice.

Medium

50 min

Main course

Indian

Servings

3

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

5 min.

Step #4

5 min.

Step #5

5 min.

Step #6

5 min.

Step #7

3 min.

Step #8

5 min.

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