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Hare Masale Vala Murgh - Chicken In Spinach Sauce

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, E
MineralsNatrium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Vegetable oil

  2. 6 Bay leaves

  3. 12 Cardamom pods

  4. 1 Cinnamon stick

  5. 10 Whole cloves

  6. 4 Dried hot chilies

  7. 4 1/2 lbs 2043g / 72oz Skinless chicken pieces - cut into servings

  8. 1/2 cup 80g / 2.8oz Golden raisins

  9. 3/4 cup 177ml Plain yogurt

  10. 2 1/2 teaspoons 12ml Salt

  11. Freshly ground black pepper

  12. 1/2 teaspoon 2 1/2ml Cayenne pepper - or to taste

  13. 1 Fresh ginger root - coarsely chopped

  14. 4 Fresh hot green chilies - with seeds coarsely chopped

  15. 2 Fresh cilantro leaves

  16. 2 Frozen chopped spinach - defrost and drain

  17. 3/8 cup 88ml Grainy mustard - pommery moutarde de meaux

Instructions Jump to Ingredients ↑

  1. Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown.

  2. Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach.

  3. Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this period. Remove hard spices before serving.

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