SHALIMAR STYLED SAAG CHICKEN

"Shalimar " is a pakistani restaurant on El Camino Real .Known for its tasty dishes at a reasonable rate makes it a favorite haunt amongst the Indian community here in San Jose." Saag Chicken" is a dish made from whole spices,tender chunks of chicken and lots of Spinach.It is one of our favorite dishes and we always order it when we we go to Shalimar and I must say that the taste is consistent every single time ! I have made the recipe using fresh spinach, so I would recommend using fresh spinach, also because I have never used frozen spinach so I wouldnt know how the taste differs from the fresh.This is our version of the saag chicken that that we gorge on on our visit to Shalimar !

Ingredients

• 3 10oz bags /3 big bunches of spinach leaves
• 1.5 inch fresh ginger
• 5 garlic cloves
• 2 green chillies
• 3 bay leaves
• 1/2 tsp. peppercorns
• 3-4 whole cardommoms
• 1 big onion finely chopped
• 3 medium tomatoes, blanched, peeled and finely chopped
• 2.5-3 tsp. MDH Chicken Karahi Masala( availible at any Indian store)
• 2 tsp. chilly powder
• 3 tbsp. plain yogurt(low fat or otherwise)
• salt to taste
• scant 1 cup water
• 4 chicken breasts cleaned and skinned

Method

Cut chicken into even sized medium chunks and brown them on all sides in fairly hot oil(about 7-8 tbsp.) Only enough oil is used so that the chicken can brown. Think quantity of oil that is used for sauteeing .Brown roughly 1-2 mins on each side. Remove on to a kitchen towel so that excess oil is absorbed.

1. Bring a pot of water to boil . Add spinach leaves and close lid. Blanch for approx. 5 mins. and remove spinach immediatley. At this point the leaves should be a dark green and not greenish black.
2. Put the spinach, ginger , garlic with 1/4 cup of the measured water into the food processor and blend to a thick puree. Set aside.
3. Heat oil (medium to high flame)in a medium sized heavy bottommed or a non stick vessel.When the oil is hot, add bay leaves, peppercorns and whole cardommoms and saute until you get a flavorful aroma, roughly 2 mins.
4. Add chopped onion and further saute for another 6-7 mins. or until the onion is evenly browned.
5. Add the blanched tomatoes and simmer for about 4-5 mins.Add MDH karahi chicken masala and chilly powder. Cook for another 2-3 mins over medium heat or until the oil starts leaving the sides.
6. Stir in the spinach puree and add the reamining water and simmer for 5 mins.
7. Slowly add yogurt, 1 tbsp. at a time stirring thoroughly after adding. Add salt to taste.
8. Add chicken pieces and stir thoroughly so that the chicken gets coated.
9. Cook on low medium to medium heat(for an electric stove top) for approx. 30 -35 mins or until the chicken is tender and cooked through.

Tastes great with naan, hot chappatis and a side of finely sliced onions with a dash of lemon and salt !