Murgh Saagwala {Chicken And Eggs In Spinach Gravy}

Whenever I make chicken curry or chicken masala (that refers to a a semi-gravy like Indian preparation), it always ends up being slightly different from the last time. And I sort of like it that way. I may add a pinch of something extra here, I may not have a usual ingredient that day or I might try  a new method of cooking. Whatever the reason, I like those little variations.

I will never tire of trying out new chicken preparations. And where better to turn to for new ideas than our buddies from the virtual world, our fellow bloggers? I’ve been meaning to try Naina’s version of murgh saagwala for quite some time now. If you haven’t been to Naina’s space, you must definitely check it out. It’s filled with delicious food and even more droolicious pictures!

Murgh saagwala is simply chicken (murgh) cooked in a spicy spinach (saag) based gravy. I wouldn’t use the word “curry” here, because that is a very misused term. Let’s not delve into all that right now.

Did you just scrunch your nose when you heard spinach and chicken? Then this is the perfect dish for you. The dish is extremely flavorful, the chicken succulent when cooked in a spicy gravy, but with all the goodness of some greens. Perfect way to feed some picky eaters, let me tell you. The thing with spinach is that it starts wilting the minute you bring a bunch home from the grocer. And that’s what prompted me to make murgh saagwala this time. Since the spinach is pureed and cooked, even day-old slightly wilted spinach works in this recipe.

When the dish was almost done and I tasted it, I couldn’t help but wonder how some boiled eggs would taste in this. There was only one way to find out! I made some quick flatbreads (chapatis) to go with this delightful dish and we enjoyed a simple but lovely meal.

Onto the recipe now.

 MURGH SAAGWALA {CHICKEN & EGGS IN SPINACH GRAVY}

You will need:

For marinating chicken,

• Chicken – 2 lbs (I used bone-in thighs cut into medium-sized pieces)
• Yogurt – 1/4 cup
• Giner-garlic paste – 2 tsp
• Garam masala powder – 1 tsp
• Salt – 1/2 tsp

For the murgh saagwala,

• Oil – 3 tbsp
• Onion – 1 large, finely chopped
• Ginger – 1″ piece, finely chopped
• Garlic – 3 cloves, finely chopped
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1/2 tsp
• Tomato – 1 large, chopped
• Marinated chicken – 2 lbs (see above)
• Spinach puree – 1 cup
• Salt – to taste
• Lime juice – 1-2 tsp
• Garam masala powder – a large pinch
• Boiled eggs – 4, halved or quartered
• Cilantro leaves – a few stalks, torn (to garnish)

How to:

• Mix the chicken with the marinade ingredients in a large bowl and refrigerate for at least half an hour.
• Also, blanch the spinach in hot water, cool slightly and puree it. Keep aside. I used a fair amount of spinach to make 1 cup of puree.
• Heat oil in a large pan. Add onions, ginger and garlic and saute till onions start to brown.
• Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix well and cook for a few seconds. Now add the tomatoes and cook till tomatoes are mushy and oil starts to separate at the sides.
• Add the marinated chicken (along with the marinade liquid) and cook on high for a minute to sear the chicken pieces. Then reduce heat to low and cook covered till chicken is half-cooked, around 10-15 minutes.
• Now add the spinach puree and a little salt and cook further till chicken is fully cooked and the gravy thickens. The spinach puree adds much needed moisture, but feel free to sprinkle some water if you think it needs it.
• Once done, squeeze some lime juice and sprinkle garam masala. Fold in the boiled egg slices and garnish with cilantro leaves.
• Serve hot with some steamed rice or Indian flatbreads like naans, rotis and chapatis. Don’t forget extra lime wedges on the side. Enjoy!

This is an easy variation to the traditional chicken preparation with onions, ginger, garlic and spices. The chicken is moist and succulent in the rich gravy. The spinach adds some lovely flavor and color here. Once cooked down, the flavor is not discernible and picky eaters will never know what’s in it! Do try it.

Tell me, what is your favorite chicken preparation? Have you tried murgh saagwala yet? Do share.

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