Name: Chicken with spinach sauce
Yield: Serves 4–6
Cuisine: India
Ingredients: 5 ml/1 tsp salt, or to taste; 1 kg/2 ¼lb chicken breasts, skinned; juice of 1 lime; 4 cloves garlic, crushed, or 20ml/4 tsp garlic purée; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 60 ml/4 tbsp sunflower oil or light olive oil; 1 large onion, finely chopped; 2.5 ml/12 tsp chilli powder; 25 g/1 oz ghee or unsalted butter; 2.5 ml/72 tsp cumin seeds; 1 dried red chilli, finely chopped; 10 ml/2 tsp ground cumin; 2.5 ml/72 tsp ground turmeric; warm Indian bread, to serve; 450 g/1lb fresh spinach, washed, drained and coarsely chopped; 2.5 ml/½ tsp garam masala; 4 tomatoes, peeled and diced, to garnish

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this recipe, Murgh-saag Masala, succulent breast meat, tinged golden with turmeric, is cooked in a mildly spiced mixture with fresh spinach leaves, which wilt to make a vibrant green sauce. Briefly marinating the chicken in lime juice helps to tenderize the meat as well as adding a slight sharpness to the finished dish.

Ingredients

1 kg/2 ¼lb chicken breasts, skinned
juice of 1 lime

Asia
India
Central India
Main course
Gluten-free

Method

Cut each chicken breast lengthways into two pieces. Sprinkle with the lime juice and salt. Set aside for 15–20 minntes.
Meanwhile, heat the oil over a medium heat and fry the onion until it begins to brown. Add the ginger and half the ga

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