Name: Chicken Saagwala recipe by Raksha Kamat at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: To marinate the chicken:; Chicken pieces 1 kg; Garlic pods 10; Ginger 1 inch; Green chillies 5; Curd 1 cup; Turmeric powder 1 tablespoon; Kasoori methi 1 tablespoon; Coriander leaves 1 bunch; Lemon juice 1 tablespoon; Tandoori chicken masala 2 teaspoon; For the gravy:; Fresh palak leaves / Spinach 2 bunches; Onions 2 medium sized; Tomatoes 3 large sized; Garlic pods 10; Ginger-garlic paste 1 tablespoon; Kasoori methi 1 teaspoon; Garam masala 1 tablespoon; Coriander powder 1 tablespoon; Cumin powder 1 tablespoon; Green chillies 3; Amul fresh cream 1 tablespoon; Salt to taste

ABOUT Chicken Saagwala RECIPE

Chicken marinated in a paste of coriander leaves, garlic, ginger, green chilies, kasoori methi, lemon, yogurt and simmered in a mildly spiced spinach curry. Garnish this with fresh cream and have a great meal.

Ingredients Serving: 4

To marinate the chicken:
Chicken pieces 1 kg
Garlic pods 10
Ginger 1 inch
Green chillies 5
Curd 1 cup
Turmeric powder 1 tablespoon
Kasoori methi 1 tablespoon
Coriander leaves 1 bunch
Lemon juice 1 tablespoon
Tandoori chicken masala 2 teaspoon
For the gravy:
Fresh palak leaves / Spinach 2 bunches
Onions 2 medium sized
Tomatoes 3 large sized
Garlic pods 10
Ginger-garlic paste 1 tablespoon
Kasoori methi 1 teaspoon
Garam masala 1 tablespoon
Coriander powder 1 tablespoon
Cumin powder 1 tablespoon
Green chillies 3
Amul fresh cream 1 tablespoon
Salt to taste

Instructions

Make a paste of the ingredients meant for the marination and apply it to the chicken pieces. Marinate this for 30 minutes in the deep freezer.
In a big pan, add water with a little salt and boil it. When the water starts boiling, add the palak leaves and let it simmer for 3 mins. Then turn off the gas. Let this remain in the hot water for 2 mins.
Keep a large bowl of cold water ready. Strain the leaves from hot water and add them to this cold water. This retains the green color of the leaves.
In a mixer, puree the palak leaves by adding 1 tsp of chopped garlic and 1 tsp chopped tomato. Keep this puree aside.
Heat oil in a pan/kadai/wok. Then add the chopped onions and saute till the onions turn pinkish.
Then add the sliced garlic and fry till a nice garlic aroma gets filled in the air. Add the ginger-garlic paste and chopped green chillies and fry for 1 minute.
Add turmeric powder, chilli powder, cumin powder, coriander powder and mix well. Then add the chopped tomatoes and mix well.
Now add the chicken pieces and let this get cooked with the chopped tomatoes and other masalas in the kadai/wok.
After the chicken is 50% cooked, add the palak puree from the mixer, along with the kasoori methi and garam masala powder and mix well. Add the fresh cream, salt to taste and mix well.
Serve hot with rotis/naan or bread.

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