Murgh Saagwala

Ingredients:

• 720 g chicken on the bone, cut and washed
• 1 piece ginger, chopped
• 5-6 garlic cloves, chopped
• 1 kg spinach, pureed
• 3 tomatoes, chopped
• 3-4 green chillies
• 1 teaspoon low-fat cream cream
• 1 teaspoon garam masala
• salt to taste
• 30 ml Saffola oil

Method:

• Heat oil in a wok. Add ginger and garlic. Saute until golden brown
• Add tomatoes, followed by chicken. Stir well and saute the chicken until seared and light brown
• Add the spinach puree and green chillies.Season it with salt
• Simmer covered for about 1/2 an hour until the chicken is cooked
• Add cream and garam masala powder. Stir well
• Serve hot