Saag Murg
Ingredients
- 2 lbs skinless boneless chicken thighs fat trimmed and diced into cubes
- 1 lb baby spinach leaves, chopped fresh or frozen
- 2 tbsp ghee or any neutral oil
- 1 large yellow onion chopped finely
- 1 tbsp minced garlic
- 1-2 hot green chillies, chopped deseeded if needed optional, skip if you want the curry mild
- 1 heaped tbsp minced ginger
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- ¾ tsp ground turmeric
- ½ tsp ground nutmeg
- ½ tsp Garam Masala
- ½-1 tsp hot chili powder or mild paprika use to your heat tolerance
- 2-3 medium fresh plum tomatoes or ½ cup tomato puree plain
- 1 tsp dried fenugreek leaves lightly crushed
- 1 tsp sea salt more if needed
- lemon juice as needed to balance the flavor
Instructions
- Heat a large Dutch oven over medium heat and add the ghee or oil. Add the cumin seeds and allow to sizzle for a few seconds. Add the onions and cook, stirring frequently, until softened and translucent, about 10 to 15 minutes or until golden brown for a deeper color and flavor.
- Add the green chillies if using along with minced garlic and ginger. Saute, until fragrant—about a minute.
- Add the ground spices-coriander, nutmeg, turmeric and ½ the Garam Masala.. Cook, stirring frequently for a minute. Next add the tomatoes, stir and bring it up to a light boil.
- Add the chicken, turn up the heat, stir and cook until it is no longer pink, about 5-7 minutes. Add about ¼-½ cup of water and stir to combine. Bring it back up to a boil and simmer for about 10 minutes so the chicken is fully cooked.
- Stir in the chopped spinach into the pot and mix well. Cover the pot and simmer for about 4-5 minutes or until the spinach is wilted and mixed well with the chicken curry. Stir in the remaining garam masala , crushed fenugreek leaves and add the lemon juice. Heat through, taste and adjust the seasoning as needed.
- Enjoy with any flatbread like chapati, naan, pita or basmati rice.
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