Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, saag murg tangri. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Saag murgh or spinach chicken curry is a delicious curry in which marinated chicken is pan-seared and cooked in a gravy made of spinach and spices. The spinach also adds to the nutritional value of this curry. The presence of spinach in a dish always tends to redeem the dish.

Saag Murg Tangri is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Saag Murg Tangri is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have saag murg tangri using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Saag Murg Tangri:

1. Take 12 Chicken drumsticks
2. Take 1 Kg Baby spinach
3. Make ready 2 Onions (Large)
4. Take 2 Tbsp Ginger paste
5. Make ready 1 Tbsp Garlic paste
6. Get 1 Tsp Mace powder
7. Get 1 Tsp Nutmeg powder
8. Get 1 Tsp Turmeric powder
9. Take 1/2 Tsp Cinnamon powder
10. Get 1 Tbsp Degi mirch powder
11. Get 1 Tbsp Red chili flakes
12. Get 1 Tbsp Kasoori methi (Crushed)
13. Prepare 4-6 Tablespoons Cooking oil
14. Take 1 Tbsp Desi ghee
15. Get 2 tsp/ As per taste Salt
16. Prepare 1.5 Cups Tomato purée (I used canned)

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Instructions to make Saag Murg Tangri:

1. Wash & boil the spinach with a cup of water for 10 minutes. Let it cool down. - Drain. Save the stock.
2. Grind coarsely. *It’s best to choose the “chop” option of the blender/mini chopper. - Keep aside.
3. Heat oil in a large nonstick skillet or wok. - Sauté the onion until golden. - Tip in the chili flakes.
4. Add the ginger & garlic paste. - Cook for two minutes.
5. Pour the tomato purée along with salt & all the other spice powders. Stir.
6. Add the chicken. - Cook on high heat for about 10 minutes, stirring constantly.
7. Now add the Spinach along with the stock & cook covered on low heat until the chicken is soft & start falling off the bones.
8. Sprinkle the crushed kasoori methi. - Add the desi ghee. - Stir well.
9. Serve hot with Roti/Parantha/Naan.
10. Enjoy!

Butter Chicken [D] Tandoori roasted chicken cooked in rich creamy butter and tomato gravy. Disclaimer: "The management of Moti Mahal Delux Management services Pvt. Ltd. are not liable or responsible for the defaults or breaches of the franchisees or any deficiency in the service of the franchisee. Any promotional schemes are independently formulated by the respective franchisees without the association of the management of the Moti Mahal Delux management services Pvt. Use fresh baby spinach: A key to maintaining a fresh and light flavor in chicken saagwala is by using fresh baby leaf spinach.

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