Amazing chicken Saagwala

Chicken Saagwala (Spinach Chicken Curry)
Serves 4
Step 1: get the spinach right!
1 large bunch of spinach washed
1 teaspoon salt
1.5 liters boiling water
1 liter cold water with ice cubes
To boiling water and the spinach and blanch for 2-3 minutes, as soon as it starts to wilt turn off the heat and blanch for 1 more minute. Remove from water and add to the cold water bath immediately.
Once the spinach has cooled ( do not leave in water for too long) squeeze out excess water and blend into a paste. During the blending you can add 1 teaspoon of oil and water to assist the blending.
Set aside.
Step 2: The chicken bit
2 tablespoons ghee
2 tablespoons oil
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 cinnamon stick
2 tablespoon cumin
1 kg chicken skinless cut into pieces and cleaned
1 cup tomatoes chopped
Yoghurt mix:
150 grams yoghurt
1 teaspoon each
2 cups onions chopped
1 teaspoon each turmeric powder,coriander powder,jeera powder, Kashmiri red chilli powder
1 tablespoon ginger garlic paste
Stir together and set aside
Heat the oil and add the dry whole spices, as soon as the jeera starts to sputter add in the onions and cook on medium heat till they lightly browned. Add in the yoghurt mixture and cook through till oil separates on medium heat. Add in the tomatoes and cook till they almost puréed.
Add in the chicken and cook till the meat is white,add in some water and cover with a lid and simmer on medium to low heat for 25 minutes stirring occasionally.
When the meat on the leg piece begins to separate from the bone it’s a good indication the chicken is cooked through.
Step 3: Bringing it together
Add in the spinach paste and turn the heat to low,simmer the paste with the chicken for 3-5 minutes do not over cook! Add in some fresh chopped coriander and adjust for salt.
Finally garnish with green chilies and onions, serve hot with your favorite bread or rice.
Enjoy!
Let’s make chicken Saagwala