Saag Chicken is a must make this winter!

HOW TO MAKE

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Combine all the marinade ingredients in a bowl.

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Set aside for at least thirty minutes. It can also be refrigerated overnight.

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Heat a teaspoon of oil in a pan and add chopped ginger and green chillies.

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Saute for a minute and add coriander and spinach.

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Cover and cook till the spinach wilts. Allow it to cool.

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Blend to a coarse a paste. If necessary, add a teaspoon or two of water.

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[{"selector":"#anim-60b45927-0a54-4880-a6dd-7dc9a6c55002","keyframes":{"transform":["translate3d(0px, -20px, 0)","translate3d(0px, 0px, 0)"]},"delay":800,"direction":"normal","duration":800,"easing":"cubic-bezier(0.77, 0, 0.175, 1)","fill":"both"}] [{"selector":"#anim-056ab614-fdf2-4ab9-892a-c7540cc09db7","keyframes":{"opacity":[0,1]},"delay":1101,"direction":"normal","duration":500,"easing":"linear","fill":"both"}] Heat remaining oil in a kadai and add jeera. Once the jeera starts spluttering, add whole spices (black and green cardamom, cinnamon, cloves, bayleaf) and saute for a minute or until fragrant. Swipe up for recipe

Add onion and ginger garlic paste. Saute till the onions soften, about 2-3 minutes.

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Add tomatoes, coriander powder and salt. Cook till tomatoes become pulpy and mushy, about 3-4 minutes.

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Add the whisked curd and keep mixing till the oil separates, about 2 minutes.

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Add chicken and toss in the gravy for 2-3 minutes. Mix well to combine.

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Add water and cover and cook for 20 minutes.

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Once the chicken is cooked, add the spinach mixture and garam masala. Mix well and cook for 2-3 minutes and take it off the flame.

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Add fresh cream and crushed kasuri methi. Serve hot.

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MORE AMAZING RECIPES FOR YOU TO TRY!

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CHICKEN KORMA 4. click here for recipe click here for recipe click here for recipe click here for recipe Learn more

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