Hare Masale Vala Murgh- Chicken in Spinach Sauce -India

* Exported from MasterCook Mac *

Hare Masale Vala Murgh - Chicken in Spinach Sauce -India

Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 8 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c vegetable oil
6 bay leaves
12 cardamom pods
4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 lbs skinless chicken pieces -- cut into servings
1/2 c golden raisins
3/4 c plain yogurt
2 1/2 tsps salt
freshly ground black pepper
1/2 tsp cayenne pepper -- or to taste
4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies, with seeds -- coarsely
chopped
2 bunch fresh cilantro leaves
2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 c grainy mustard, Pommery Moutarde de Meaux

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.

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Per serving (excluding unknown items): 249 Calories; 17g Fat (54%
calories from fat); 5g Protein; 27g Carbohydrate; 3mg Cholesterol; 785mg
Sodium