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 mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Mughlai cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Chicken Sagwala at your home. Chicken Sagwala by Aspi Bomi will help you to prepare the perfect Chicken Sagwala at your home. You don't need any extra effort or time to prepare this. It just needs 30 minute for the preparation and 60 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Chicken Sagwala.

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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