Chicken Sagwala | How to make Chicken Sagwala

By Aspi Bomi  |  1st Jun 2016  |  
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  • Chicken Sagwala, How to make Chicken Sagwala
Chicken Sagwalaby Aspi Bomi
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About Chicken Sagwala Recipe

Chicken prepared in spinach with fresh cream and credit goes to my mom.

Chicken Sagwala is a delicious dish which is enjoyed by the people of every age group. The recipe by Aspi Bomi teaches how to make Chicken Sagwala step by step in detail. This makes it easy to cook Chicken Sagwala in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Chicken Sagwala at home. This amazing and mouthwatering Chicken Sagwala takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Chicken Sagwala is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chicken Sagwala is a good option for you. The flavour of Chicken Sagwala is palatable and you will enjoy each and every bite of this. Try this Chicken Sagwala and impress your family and friends.

Chicken Sagwala

Ingredients to make Chicken Sagwala

  • 1 kg chicken pieces (legs or breasts preferable, skinless)
  • 3 large bunch spinach
  • 5 pepper corns
  • 3 tbsps vegetable/ canola/sunflower cooking oil
  • 4 cloves
  • 4 pods cardamom
  • 2 large onions chopped very fine
  • 1 tbsp ginger paste
  • 2 tbsps garlic 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 or amul fresh cream

How to make Chicken Sagwala

  1. Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste. Boil till cooked.
  2. Grind the spinach into a paste in a food processor. Keep aside.
  3. Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
  4. Again heat the same oil and add the whole spices.
  5. As the spices turn slightly dark, add the onion, ginger and garlic pastes. Fry till the onions are pale golden in colour.
  6. Add all the other spices - coriander, cumin and garam masala and fry for 5 minutes.
  7. Add the tomatoes and fry till the oil begins to separate from the masala.
  8. Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
  9. 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 or fresh amul cream.

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