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Hare Masale Vala Murgh - Chicken In Spinach Sauce

  • 8servings

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Source: www.hungrymonster.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. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup vegetable oil

  3. 6 bay leaves

  4. 12 cardamom pods

  5. 1 4 inch piece cinnamon stick

  6. 10 whole cloves

  7. 4 dried hot chilies

  8. 4 1/2 pounds skinless chicken pieces -- cut into servings

  9. 1/2 cup golden raisins

  10. 3/4 cup plain yogurt

  11. 2 1/2 teaspoons salt

  12. freshly ground black pepper

  13. 1/2 teaspoon cayenne pepper -- or to taste

  14. 1 4 inch piece fresh ginger root -- coarsely chopped

  15. 4 fresh hot green chilies -- with seeds

  16. -- coarsely chopped 2 bunches fresh cilantro leaves

  17. 2 10 oz pack frozen chopped spinach -- defrost and drain

  18. 3/8 cup grainy mustard -- pommery moutarde de

  19. -- 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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