Saagwaala Murgh/Chicken with greens..

I want to rush in this entry to Vandana's 'Chicken-My favorite' event.

This is a recipe I found on the net. I had made it a few days back and wanted to post it, but never hapened till now. I have modified and made variations to the original one.

So this is how I made this Chicken with greens.

Ingredients

Spinach - 1 1/2 cup
Collard greens, with hard stem removed - 1 1/2 cup
Green chillies - 4 -6
Bay leaves - 2
Green cardamoms/elaichi - 2
Cinnamon stick - 1 inch piece
Cloves - 3
Onions, chopped - 1 big
Tomatoes, finely chopped - 1 big
Ginger garlic paste - 2 tsp
Yogurt - 1/4 cup
Kasuri Methi - 1 tsp ( optional)
Chicken pieces, medium sized - 8-10
Garam masala powder - 1 tsp
Salt - to taste
Oil - to fry

Method

- In a pan with very little water, cook the spinach, collard greens, green chillies with little salt just till they wilt. Now, drain and put them in cold water. Puree without any water in a mixie.
- Heat oil in a heavy-bottomed pan and add the bay leaves, elaichi, cinnamon, cloves and fry till the aroma comes out. Add the onions and fry till they turn light brown.
- Add the ginger-garlic paste and fry for another 2 minutes.
- Add the tomatoes and fry till they turn pulpy and the oil starts leaving the sides of the pan.
- Add the chicken and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes.
- Now, add in the greens puree. Cook on low heat for about 8 minutes or till the chicken is tender.
- Stir in the yogurt, garam masala powder and the crushed kasuri methi. Simmer till one boil.
- Serve hot with plain rice, peas pulav or rotis.

Note :

- Collard greens is my addition to this and was not mentioned in the original recipe. I think its a good way to include other greens like methi and mustard in this too. Am not sure if this is the way its supposed to be cooked, its just the way I followed.

- Be sure to discard any hard stems from the greens you are using.

- Whisking the yogurt with a spoon before adding to pan, ensures that it blends in uniformly without breaking.
- Kasuri methi addition is also my addition, I find it gives a nice flavour to any dish, but you can omit it if you want to.

So, off this goes to Vandana.....

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