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Chicken Tenders with Sautéed Spinach |
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Serves: 4
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(Jaldi ka Saag-Murgh)
Category: Chicken Dishes with Greens
Makes 4 to 6 servings
This marinated chicken dish, enhanced with garlicky chopped spinach, is not the standard restaurant-style, long-cooked saag-murgh. Instead, it is a quick and easy dish, for when you want flavors you love but don't have time to cook the old-fashioned way.
_ 1/2 pounds skinless boneless chicken tenders, tendons removed
_ to 7 quarter-size slices peeled fresh ginger
_ cloves fresh garlic (large), peeld
___ cup fresh cilantro, including soft stems
_ to 4 tablespoons fresh lime juice or lemon juice
_ tablespoon ground coriander
_ teaspoon ground cumin
_ teaspoon Garam Masala + 1/4 teaspoon
_ teaspoon salt, or to taste
_ tablespoons olive oil
_ large bunch fresh spinach (12 to 14-ounces), tough stems removed, washed, and finely chopped
_ teaspoon minced garlic
_ small tomatoes, cut into wedges
1. Place the chicken in a non-reactive bowl. In a food processor or blender, process together the ginger, whole garlic cloves, and cilantro until minced. Add the lime juice, coriander, cumin, 1 teaspoon garam masala, and salt, and process again until smooth. Transfer to the bowl with the chicken and mix well, making sure all the pieces are well-coated with the mixture. Cover and marinate in the refrigerator at least 2 and up to 24 hours.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and cook the spinach, stirring, until wilted, about 3 minutes. Add the minced garlic and stir another 3 minutes. Remove to a bowl. 3. In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and add the marinated chicken tenders, piece by piece (in 2 batches if necessary), making sure that each one lies flat and isn't crowded in the skillet. Cook until the bottoms are golden, about 4 minutes. Turn each piece over and cook until the other side is golden, about 3 minutes.
4. Carefully mix in the spinach and any juices that may have accumulated in the bowl, and stir until all the juice evaporates, about 5 minutes. Transfer to a serving platter and keep warm.
5. Add the tomato wedges to the skillet and cook, shaking the skillet, until tomatoes are slightly softened, about 2 minutes. Transfer to the chicken platter as a garnish. Sprinkle the 14 teaspoon garam masala on top and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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