If you are a fan of Saag Paneer then Murgh, or chicken, Saagwala will become your new favorite. Instead of cube of cheese, chicken thighs are first browned then simmered in a mildly spiced spinach sauce.
Simple aromatics and just a few spices are used in the masala base to keep the curry light and fragrant. Dried fenugreek leaves, or kasthuri methi as they are called in hindi, are used at the end. They add a fennel or hay-like aroma and a slight bitternes that creates complexity to the otherwise simple curry. Don’t have a blender? No need to fret! Leave the sauce chunky. It will be just as delicious.