Subj : Murch Saagwala (Spinach Chicken) To : All From : Ben Collver Date : Sun Oct 12 2025 09:47:50 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .