Chicken saagwala recipe?!
Chicken saagwala recipe?
does anyone know a traditional recipie for chicken saagwala?
Answers:
Here is the recipe and a video on how you make it...
G'Luck
http://www.showmethecurry.com/2007/05/14...
Source(s):
www.ShowMeTheCurry.com
INGREDIENTS:
1 kg skinless chicken pieces (legs or breasts preferable)
3 large bunches spinach
3 tbsps vegetable/ canola/sunflower cooking oil
5 peppercorns
4 cloves
4 pods cardamom
2 large onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
2 medium tomatoes chopped fine
Salt to taste
A dollop of butter
PREPARATION:
Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
Grind the spinach into a paste in a food processor. Keep aside.
Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned.
Remove and keep aside.
Again heat the same oil, then add the whole spices.
As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.
Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala.
Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
chicken spinach onion salt garlic ginger ground cumin turmeric corriander chillies fresh chillies fresh corriander butter ghee tomatoes. finely dice 1 onion 4 clove garlic 1 small piece ginger and 1 bunch spinache keeping them seperate cut 1 large chicken breast into cubes .wash the chicken and onions together and put in a collonder heat 3 tablespoon butter ghee add garlic ginger stir untill light brown add chicken and onions add 1 teaspoon salt cook untill onion melts add 1teaspoon each ground cumin corriander turmeric 1/2 chilli stir and cook for 5 minutes add spinache cook for 10 minutes cut 2 tomatoes into 8 slices add and cook for 2 minutes sprinkle fresh coriander and 2chopped fresh chilli on top (optional)eat with basmati rice. let me know how it tastes
INGREDIENTS:
1 kg skinless chicken pieces (legs or breasts preferable)
3 large bunches spinach
3 tbsps vegetable/ canola/sunflower cooking oil
5 peppercorns
4 cloves
4 pods cardamom
2 large onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala powder
2 medium tomatoes chopped fine
Salt to taste
A dollop of butter
PREPARATION:
Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
Grind the spinach into a paste in a food processor. Keep aside.
Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
Again heat the same oil, then add the whole spices.
As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.
Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala.
Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).
Another way of preparing
Ingredents: 1 chicken-cut into pieces3 cups pureed spinach 1 tsp cumin seeds1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions-grated 1/4 cup tomato puree2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds cream for garnish
Method: Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saut?ill a light brown. Add onions and saut?ill soft. Add the chicken over high heat and turn around till opaque. Lower the heat and let it cook, stirring a few times, till tender. Add tomato puree and stir fry till fat separates. Add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and saut?or 2-3 minutes. If you want a thinner gravy, add a little water and cook some more. Turn around a few times and serve hot garnished with the cream.