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Photo of Chicken Saagwala by Raksha Kamat at BetterButter
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Chicken Saagwala

Mar-07-2016
Raksha Kamat
20 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Punjabi
  • Simmering
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. To marinate the chicken:
  2. chicken pieces 1 kg
  3. garlic pods 10
  4. ginger 1 inch
  5. Green chillies 5
  6. curd 1 cup
  7. turmeric powder 1 tablespoon
  8. Kasoori methi 1 tablespoon
  9. coriander leaves 1 bunch
  10. lemon juice 1 tablespoon
  11. Tandoori chicken masala 2 teaspoon
  12. For the gravy:
  13. Fresh palak leaves / spinach 2 bunches
  14. onions 2 medium sized
  15. tomatoes 3 large sized
  16. garlic pods 10
  17. Ginger-garlic paste 1 tablespoon
  18. Kasoori methi 1 teaspoon
  19. Garam masala 1 tablespoon
  20. coriander powder 1 tablespoon
  21. cumin powder 1 tablespoon
  22. Green chillies 3
  23. Amul fresh cream 1 tablespoon
  24. salt to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a mixer, puree the palak leaves by adding 1 tsp of chopped garlic and 1 tsp chopped tomato. Keep this puree aside.
  5. Heat oil in a pan/kadai/wok. Then add the chopped onions and saute till the onions turn pinkish.
  6. 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.
  7. Add turmeric powder, chilli powder, cumin powder, coriander powder and mix well. Then add the chopped tomatoes and mix well.
  8. Now add the chicken pieces and let this get cooked with the chopped tomatoes and other masalas in the kadai/wok.
  9. 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.
  10. Serve hot with rotis/naan or bread.

Reviews (2)  

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Shashi Sondhi
Apr-10-2017
Shashi Sondhi   Apr-10-2017

Simple n tasty recipe

Archana Bhola
Mar-07-2016
Archana Bhola   Mar-07-2016

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