Hare Masale Vala Murgh - Chicken In Spinach Sauce

Recipe Ingredients

1/2 cup	118ml	Vegetable oil
6		Bay leaves
12		Cardamom pods
1		Cinnamon stick
10		Whole cloves
4		Dried hot chilies
4 1/2 lbs	2043g / 72oz	Skinless chicken pieces - cut into servings
1/2 cup	80g / 2.8oz	Golden raisins
3/4 cup	177ml	Plain yogurt
2 1/2 teaspoons	12ml	Salt
		Freshly ground black pepper
1/2 teaspoon	2.5ml	Cayenne pepper - or to taste
1		Fresh ginger root - coarsely chopped
4		Fresh hot green chilies - with seeds coarsely chopped
2		Fresh cilantro leaves
2		Frozen chopped spinach - defrost and drain
3/8 cup	88ml	Grainy mustard - pommery moutarde de meaux

Recipe Instructions

Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown.

Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer. Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add green chilies and cilantro and continue to blend. Add lightly drained spinach.

Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15 minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook for 10 minutes or until chicken is tender. Turn chicken a few time during this period. Remove hard spices before serving.

Source:
Madhur Jaffrey's Quick and Easy Indian Cooking

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