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Hare Masale Vala Murgh - Chicken In Spinach Sauce


Vegetable oil
½ cup
Bay leaves
Cardamom pods
4” cinnamon stick
1 piece
Whole cloves
Dried hot chillies
Skinless chicken pieces – cut into servings
4 ½ pounds
Golden raisins
¾ cup
2 ½ tsp
Freshly ground black pepper

Cayenne pepper or to taste
½ tsp
4” fresh ginger root – coarsely chopped
1 piece
Fresh cilantro leaves
2 bunches
10 z frozen chopped spinach – defrost and drain
2 pack
Grainy mustard – pommery moutarde de meaux
3/8 cup

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.