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Saag Murg Tangri (साग मुर्ग़ टंगड़ी) | Spinach Chicken

Saag Murg Tangri (साग मुर्ग़ टंगड़ी) | Spinach Chicken

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 4

  • Chicken drumsticks 12 piece

  • Baby spinach 1 kgs

  • Onions Large 2 nos

  • Ginger paste 2 tbsp

  • Garlic paste 1 tbsp

  • Mace powder 1 tbsp

  • Nutmeg powder 1 tbsp

  • turmeric powder 1 tbsp

  • Cinnamon powder 1/2 tsp

  • Degi mirch powder 1 tsp

  • Red chili flakes 1 tsp

  • Kasoori methi 1 tbsp

  • Cooking oil 4-6 tbsp

  • Desi ghee 1 tbsp

  • Salt 2 tsp

  • Tomato purée 1.5 cups

Directions

  • 01

    Wash & boil the spinach with a cup of water for 10 minutes. Let it cool down. Drain. Save the stock.

  • 02

    Grind coarsely. *It’s best to choose the “chop” option of the blender/mini chopper. Keep aside.

  • 03

    Heat oil in a large nonstick skillet or wok. Sauté the onion until golden. Tip in the chili flakes.

  • 04

    Add the ginger & garlic paste. Cook for two minutes.

  • 05

    Pour the tomato purée along with salt & all the other spice powders. Stir.

  • 06

    Add the chicken. Cook on high heat for about 10 minutes, stirring constantly.

  • 07

    Now add the Spinach along with the stock & cook covered on low heat until the chicken is soft & start falling off the bones.

  • 08

    Sprinkle the crushed kasoori methi. Add the desi ghee. Stir well.

  • 09

    Serve hot with Roti/Parantha/Naan.

  • 10

    Enjoy!

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