Murgh Saagwala - Spinach Chicken Ingredients (Serves 3-4) For the Spice Rub on Chicken 4-5 whole dry kashmiri red chilies (adjust to tolerance) 2 tbsp whole coriander seeds 5 cloves 1/4 tsp fennel seeds 1.5 tsp cumin seeds 1/4 tsp methi dana (fenugreek seeds) 2 small black cardamom pods, cracked open 2 tsp black peppercorns (adjust to tolerance) 1/2 tsp turmeric powder 1/2 tsp ground nutmeg 1 tsp salt 1.5 lbs boneless chicken thighs, cut into 2" pieces 1 tsp canola or sunflower oil Rest of the Ingredients 6-8 oz fresh spinach leaves (~ a little more than 1 cup spinach puree) 5 tbsp mustard oil 1" cinnamon stick 1 bay leaf, preferable indian 3/4 cup finely chopped onions 1 fat garlic clove 1 cup finely chopped tomatoes 1/2 -1 tbsp thinly Julienne fresh ginger (adjust quantity to taste) salt 1/4 tsp garam masala 1 tsp heaped kasuri methi (dried fenugreek leaves) 1/4- 1/3 cup water (depending on desired consistency of sauce) 3-4 tbsp heavy cream Method Wash thoroughly and pat the chicken pieces completely dry. Set aside. In a small pan, dry roast the kashmiri chilies, coriander seeds, cloves, fennel,methi, cumin and black peppercorns. Transfer to a coffee grinder and coarsely grind. Mix the ground spices with turmeric, nutmeg and salt. In a large bowl, add the chicken, drizzle the oil and sprinkle half of the ground spices and rub so that all the pieces are covered in the spices. Reserve the rest of the spice rub. Cover the bowl and set in the refrigerator for at least 3-4 hours or preferably overnight to marinate. Once ready to cook,take the chicken out from the refrigerator and let sit on kitchen counter. Bring 2-3 cups of water to a boil in a pot. Put off the heat. Add the spinach leaves to the water and let sit for 1-2 minutes. Drain out the spinach leaves and puree in the food processor using little water if required. You can reserve the boiled water to thin out the sauce later if you want. Meanwhile,heat up the mustard oil in another wide, heavy bottomed pot. Add the cinnamon, bay leaf and let crackle. Add the onions and garlic next. Let cook for 5-8 minutes on medium low heat until the onion starts to turn brown. At this point, carefully add the chicken pieces to the pot in a single layer (if possible), and on medium high heat, let the chicken pieces sear on one side Flip and let sear on all sides. Next, add the tomatoes, ginger and remaining ground spice powder to the pot. Stir around and let cook on medium heat till you see, tomatoes turn soft and oil just starting to separate on the side of the pan. It might take 8-10 minutes since the chicken will also release its juices but keep on cooking. Once you see that the chicken is about 80% cooked, add the pureed spinach along with the garam masala. Combine and cover till the spinach blends in the sauce, the raw smell is gone, it turns down in color to dark green and the chicken is completely cooked, about 10-12 minutes on medium heat. You will see little glistening spinach bubbles on the top. Open the lid, add the kasuri methi and water (depending on the consistency you want). Let simmer for another 1-2 minutes.Add the heavy cream, check and adjust the salt, let simmer for 2-3 minutes more (but do not boil). Let sit for 2-3 hours before serving.Warm up and serve. Notes :- You can use bone in chicken for this recipe. Use dark meat portions and make incisions in the flesh with a sharp knife before you marinate it. When you puree the spinach, do not make a smooth paste out of it (that's why I do not use a blender). Use as less water as possible when grinding spinach. If you like a bit of smoky flavor then you can grill the chicken but I prefer searing it in the cooking pot itself. You could use a mix of greens - kale and spinach work beautifully, so does spinach and methi(fresh fenugreek). The addition of heavy cream makes the dish a lot tastier and rich but you can skip the cream if you want.