How To Make British Indian Restaurant Style Chicken Saagwala Recipes

EASY CHICKEN SAAG

Steps:

• Heat 1 tablespoon of the oil in large non-stick saucepan over a medium heat. Add the onion, ginger and garlic, cover with a lid and fry for 8-10 minutes or until softened, stirring occasionally.
• Remove the lid, increase the heat a little and cook for 2-3 minutes more, or until the onions are lightly browned. Stir in the curry powder and chilli flakes (if using) and fry for 1 minute, stirring constantly.
• Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml/¼ pint cold water and cook for 5 minutes, stirring regularly. Remove from the heat and blitz with a stick-blender until almost smooth. Set aside.
• Heat the remaining half tablespoon of oil in a large non-stick frying pan. Season the chicken with a little salt and freshly ground black pepper and fry for 5-6 minutes over a medium-high heat, turning regularly until lightly browned in places.
• Pour the spinach sauce into the pan and bring to a simmer. Cook for 3-4 minutes, or until the chicken is cooked through, adding an extra splash of water if needed.
• Season with a little lemon juice and extra salt and pepper, to taste. Serve.

EASY INDIAN-STYLE CHICKEN

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes.
• Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper.
• Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.