Chicken Sagwala Recipes

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

Ingredients

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

Ingredients

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

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