I know there are several variations of this dish but I tried to create a creamy one without using cream. In some variations, I notice that the spinach loses its vibrancy and can be gritty so I created the dish where part of the spinach is pureed and the rest is added in the end. In India, Saag will often be made from mustard greens, silverbeet or other greens but I’ve used spinach. You can adjust the number of green chillies based on how hot they are and also your heat tolerance. The curry is not meant to be hot – kind of flavourful and spicy with a touch of chilli heat.
INGREDIENTS
400g chicken thighs, cut into bite sized pieces
200g fresh spinach
200g onions, finely chopped
2 medium sized tomatoes
3 tablespoons oil
2 cardamom pods
5-6 cm piece of cinnamon
1 teaspoon fennel seeds
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