Chicken Saagwala Recipes

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CHICKEN SAAGWALA



Chicken Saagwala image

Every Indian restaurant has a version of saagwala - it's generally one of the healthier options as it has little to no cream, and plenty of spinach!

Provided by Nadia Lim

Categories     Lunch     Main

Number Of Ingredients 16

3-4 tablespoons oil (e.g. soy, canola)
2 onions (sliced)
1 tablespoon ground cumin
1-2 teaspoons ground chilli
¼ teaspoon ground cloves
½ teaspoon ground turmeric
3 cloves garlic (minced)
2 inches ginger (grated)
300 g spinach leaves (chopped)
1 large green chilli (chopped)
400 g crushed tomatoes (canned)
800 g chicken thighs (skinless and boneless, cut into large chunks)
1 lemon (juiced)
2 tablespoons cream or coconut cream (optional)
2-4 naan bread (or rice for GF)
raita* (optional)

Steps:

  • Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
  • Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
  • Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
  • Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
  • Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.

Nutrition Facts : Calories 534 kcal, ServingSize 1 serving

HOW TO MAKE BRITISH INDIAN RESTAURANT STYLE CHICKEN SAAGWALA



How To Make British Indian Restaurant Style Chicken Saagwala image

Provided by Dan Toombs

Categories     Main

Time 25m

Number Of Ingredients 14

4 chicken breasts - See link to pre-cooked chicken above
750ml (3 cups) Curry sauce - See links to my recipes above
2 tablespoons ghee or vegetable oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon chilli powder
200g (about two large handfuls of fresh spinach)
2 fresh green chilies (or more to taste)
juice of one lemon
3 tablespoons finely chopped coriander leaves
salt and pepper to taste
1 tablespoon garam masala

Steps:

  • Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
  • Now heat the ghee or oil in a wok or large frying pan.
  • Pour in the ginger and garlic pastes and fry for about 30 seconds.
  • Add the cumin, coriander powder and chilli powder and stir to combine.
  • When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
  • Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
  • Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
  • Cook for about another two minutes.
  • Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.

CHICKEN SAAG



Chicken Saag image

Classic Indian dish made with chicken and spinach. Serve with basmati rice.

Provided by Joe Ortiz

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 6

Number Of Ingredients 19

¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2 cardamom pods
2 whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Steps:

  • Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
  • Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
  • Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
  • Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g

CHICKEN SAAGWALA



Chicken Saagwala image

If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).

Provided by simplysadie03

Categories     Indian Recipes

Time 50m

Yield 2

Number Of Ingredients 15

2 teaspoons vegetable oil
1 onion, chopped
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon tomato paste
1 (2 inch) piece cinnamon stick
1 (1 inch) piece fresh ginger root, peeled and minced
1 clove garlic, minced
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon garam masala
¼ teaspoon ground cayenne pepper
1 bay leaf
1 cup finely chopped fresh spinach
2 teaspoons plain yogurt
½ cup skim milk

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
  • Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 18.7 g, Cholesterol 60.1 mg, Fat 7.6 g, Fiber 4.2 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 126.2 mg, Sugar 8.8 g

CHICKEN SAGWALA



Chicken Sagwala image

Make and share this Chicken Sagwala recipe from Food.com.

Provided by aurorameyer

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

3 lbs skinless chicken pieces
5 garlic cloves, minced
2 large onions, minced
2 large tomatoes, crushed
1 inch piece ginger, minced
4 tablespoons milk
4 bunches spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon cayenne pepper
1 teaspoon coriander powder
1/2 teaspoon turmeric
2 big cardamom pods
2 cloves
7 tablespoons oil
1/2 teaspoon salt

Steps:

  • Cook the chicken lightly in 4 tablespoons of oil until lightly browned and set aside.
  • Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. Drain. 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 with one tablespoon water. Cook for 10 minutes on low heat. Add chicken and milk. Simmer until the chicken is tender. Add spinach. Cook until spinach starts sticking to pan. Remove from heat. Add butter and cover until ready to serve.
  • Best served over spiced Indian Basmati rice.

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Top Asked Questions

How to cook Palak chicken / saagwala chicken?
Sprinkle a little water if required and cook the chicken until it is done. Finally, pour the spinach puree and cream. Mix everything well and let the Palak Chicken / Saagwala Chicken simmer for 4 to 5 minutes until the gravy chickens. Once the Saagwala Chicken is done, check the taste and adjust the salt accordingly.
What are the ingredients of chicken saagwala?
Ingredients of Chicken Saagwala 1 chicken - cut into pieces 1/4 cup oil 3 cups pureed spinach 1 tsp cumin seeds 1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions - grated 1/4 cup tomato puree 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds Cream for garnish
What is chicken saag or saagwala Curry?
A chicken saag or saagwala curry one of my favourite Indian dishes and my recipe makes it really easy to make at home! It is a recipe that is one of the ever-present dishes on the old school British Indian curry house. Iron-rich spinach may take the top billing but the star is the boldly flavoured spicy gravy. Easy Chicken and Spinach Curry.
What is the best spinach to use for chicken saagwala?
Use fresh baby spinach: A key to maintaining a fresh and light flavor in chicken saagwala is by using fresh baby leaf spinach. While some may use canned or frozen spinach to make this dish, it does not pair as well with ginger and garlic as fresh spinach.

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