Author Topic: Saag Murgh (or Chicken Saag)  (Read 866 times)

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Offline tempest63

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Saag Murgh (or Chicken Saag)
« on: July 26, 2017, 07:32 AM »
I desperately need that Chicken Saag recipe!!!  Anyone? Please!

Nickywelsh was looking for a BIR Chicken Saag recipe so I thought I would post a trad version I have used in the past. This is from Madhur Jaffreys ultimate curry bible, another good book to have in the kitchen.

Chicken with Spinach (Saag Murgh)

285g/10oz spinach, washed and chopped coarsely
Crispy fried onion slices using 3 small onions (see method)
2 small chopped onions
Piece fresh ginger, peeled & chopped
4 garlic cloves
5 tbs oil saved from frying onions
5 caradmom pods
1 cinnamon stick
2 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 chicken skinned & cut into small pieces
6 tbs natural yoghurt
85g/2.5 oz tomatoes peeled & chopped
1 3/4 tsp salt
Crispy fried onion slices.

Cut each of the three onions in half, lengthways, slice thinly crossways.
Line two plates with a double layer of kitchen paper.
Set a large sieve over a bowl.
Pour 6tbsp oil into a large frying pan over a medium heat.
Add onions when hot, stir and fry for about 8 mins until brown.
Reduce heat to medium-low. Stir and fry for another 2 minutes or so. Reduce the heat to low. Continue to stir and fry until reddish-brown.
Sieve excess oil then empty over plate lined with kitchen paper.
Sit 5 minutes on first plate, spread out on second plate to absorb oil.
When cool crumble and set aside.

Rest of recipe

Put spinach with 120ml/4 fl oz water in large pan, bring to boil on medium heat
Cover and cook until tender. Chop or blend, set aside, wipe pan.
Put chopped onions, ginger, garlic and 3-4 tbs water in blender to make a smooth paste.
Pour oil into pan, when hot add cardamom and cinnamon. Sizzle and pour in paste.
Fry 5 minutes until lightly browned.
Add coriander, cumin and cayenne, stir one minute.
Add chicken, stir. Add yoghurt slowly and keep browning the chicken.
Add tomatoes, stir 2 mins.
Add spinach, stir one minute, 300ml/10fl oz water, crumbled crispy fried onion and salt.
Mix and simmer, cover, reduce heat to very low and simmer 25 mins stirring occasionally.

I have used boneless thighs for this recipe in the past.


Offline bigboaby1

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Re: Saag Murgh (or Chicken Saag)
« Reply #1 on: July 26, 2017, 09:41 AM »
On my to do list......Great combination of spices without going overboard and all in the right places... I know before I even try this it will make a cracking curry...Thanks for posting..............  Boaby AKA Alex


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