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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
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