Cooking Time:  55 minutes

Serves: 6 people

Ingredients:

•   500 gms chicken pieces, skinned
•  2 cloves garlic, minced
•  2 large onions, minced
• 2 large tomatoes, crushed
• 1-inch piece ginger, grated
• tbsp milk
•  4 bunches spinach, washed and chopped
• 2 tbsp butter
• ½ tbsp cayenne pepper
• 1 tbsp coriander powder
•  ½ tbsp turmeric
• 2 large cardamom pods
• 2 cloves
•  5 tbsp vegetable oil
• 1 tbsp garam masala
• Salt to taste

Method:

1. Fry the chicken lightly in 2 tablespoons of oil for 3-4 minutes until lightly browned and set aside.
2. Put the spinach into a deep pan; add ¼ cup of water, bring to the boil and remove from heat. When cool, grind in blender and set aside.
3. Heat the remaining oil and add ginger, garlic and onions and sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
4. Sprinkle with one-tablespoon of water. Cook for 10 minutes over low heat.
5. Add chicken and milk. Simmer until the chicken is tender.
6. Add spinach and garam masala. Cook until spinach starts sticking to pan.
7. Remove from heat. Add butter to chicken saag and cover until ready to serve