Wash all the green veggies & put them in the cooker with green chilies & grated ginger.After a whistle,slow down the flame & cook for an hour.Open the lid & let it cool down.
Wash the chicken properly
Marinate it with curd, salt,red chilli powder,carom seeds &1 tsp ginger garlic paste.keep it in refrigerator for 2 hours.
When the boiled saag cools down,grind it in the mixie only once.Again put it in the cooker with 2 tbsp of maize flour & cook on the low flame till all the water is absorbed & it becomes thick.
Heat pureghee in a Karachi,Add ginger garlic paste & cook till aroma smells out.Add chopoed onions & cook till they become brown in colour, add salt & red chilli powder & saute for a second.
Now add tomato puree & cook till oil spreads from corners.
Add grinded saag to it & cook on the low flame till it becomes thick.
Heat oil in a karahi & fry marinated chicken pieces.Take them out on a tissue paper to absord excess oil.
Put these fried chicken pieces to cooked saag, mix well & cook till chicked is absorded in saag.
Serve hot with naan or tandoori roti.
