Sarsoon ka saag and chicken recipe

Sarsoon ka saag and chicken recipe:

 Trimmings

• 1 pound chicken thighs boneless, skinless
• 1 ½ tablespoons ghee
• 1 cup sliced green onions white parts
• 1 tomato diced
• 2 garlic cloves minced
• 1 teaspoon ginger paste
• 1 tablespoon tomato stick
• 1 cup coconut milk
• 1 ½ teaspoon salt (notwithstanding 1 teaspoon to set up the chicken)

Spinach Sauce:

• 10 ounces frozen hacked spinach
• ½ ounce cilantro (an unassuming bundle)
• 2 jalapenos cut
• 1 cup water

Flavors:

• 1 tablespoon garam masala
• ½ teaspoon cumin seeds
• ¼ teaspoon coriander seeds
• ½ teaspoon ground cinnamon
• ⅛ teaspoon whole dull peppercorns
• ⅛ teaspoon yellow mustard seeds
• ⅛ teaspoon fenugreek seeds
• 6 whole cloves
• 1 inlet leaf
• ⅛ teaspoon ground turmeric
• ⅛ teaspoon bean stew powder

Steps to make:

• Defrost and deplete the frozen spinach and press out any overabundance water. Consolidate spinach, chilies, cilantro and water in blender or food processor. Process until smooth and put away.

• Toast the entire flavors (not the straight leaf) in a sauté dish on medium low intensity until fragrant. This requires around 2-3 minutes. Throw once in a while to guarantee they don't consume.
• Eliminate the flavors from the skillet and toil with mortar and pestle OR a zest processor. Join with residual ground flavors and put away.
• Cut the chicken thighs into quarters and season with 1 teaspoon of salt. The pieces will in any case be bigger than a nibble, however that is alright as it helps keep it damp and delicate.
• Heat the ghee in a skillet over medium-high intensity. Brown the chicken thighs for 3 minutes on each side; eliminate with an opened spoon and put away.
• Turn the intensity down to medium, add the green onions, garlic and ginger to the sauté container and cook until they relax, around 2-3 minutes.

• Add the ground flavors and cook for 30 seconds, mixing continually to guarantee they don't consume.
• Mix in the leftover salt, tomatoes, tomato glue and coconut milk.
• Add the sautéed chicken thighs to the skillet and pour the spinach blend up and over. 
• Cover and cook for around 10-15 minutes, or until chicken is cooked through. Utilize a thermometer to guarantee the chicken is cooked to an inward temperature of 160F degrees.
• Add extra salt to taste and present with basmati rice or potentially naan bread.