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–+ servings

Saag Chicken

A rare combination of chicken and spinach/paalak
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 6 people

Ingredients
  

  • 3 lbs Skinned chicken pieces
  • 5 nos Garlic pods mined
  • 2 nos Onions(large & minced0 large & minced0
  • 2 nos Tomatoes large & crushed
  • 1" piece Ginger minced
  • 4 tbsp Milk
  • 4 bunches Spinach(chopped) Paalak/Cheera
  • 2 tbsp Butter
  • 1/2 tsp Cayenne powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 2 nos Cardamom Elakka
  • 2 nos Cloves Grambu
  • 7 tbsp Oil
  • 1 tsp Garam masala
  • 1/2 tsp Salt

Instructions
 

  • Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.
  • Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.
  • When cool, grind in blender and set aside.
  • Heat the remaining oil and add ginger, garlic and onions until lightly brown.
  • Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.
  • Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.
  • Add chicken and milk.
  • Simmer until the chicken is tender.
  • Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.
  • Add butter and cover until ready to serve.
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