Chicken Saag Recipe

Mix cornstarch into sauce after dissolving in water. Cook 5–10 minutes until thickened. With naan, over rice.

– ¼ cup vegetable oil – 1 (3 pound) whole chicken, cut into piece – 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 tomatoe – 1 teaspoon ground coriander – 1 teaspoon salt – ½ teaspoon cayenne pepper, or more to taste – ½ teaspoon ground turmeric – 2 cardamom pod – 2 whole clove – 1 tablespoon water, if needed – ¼ cup milk – 1 teaspoon garam masala – 6 tablespoons sour cream – 2 tablespoons butter

INGREDIENTS

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INSTRUCTION

With the pan on medium heat, add the oil and chicken pieces. Cook for about 8 minutes on each side, until the chicken is cooked. Leave the chicken alone.

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STEP  1 .

Add 1/4 cup of water to a big pot and add the spinach. Bring to a boil, then cover and take off the heat. Let the spinach steam for about 10 minutes.

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STEP 2.

Then, put it in a blender and pulse it a few times to make it very small. Leave the spinach alone. Add the onions, garlic, and ginger to the pan.

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STEP 3.

Fry over medium heat, turning often, for about 10 minutes, or until the onions are lightly browned. Add the tomatoes, chopped coriander, salt, cayenne pepper, turmeric, cardamom, and cloves. 

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STEP 4.

Stir in 1 tablespoon of water and cook for 10 minutes, stirring often. Put in the milk and mix it in. Add the browned chicken pieces. Bring the mixture to a boil. 

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STEP 5.

Lower the heat, cover, and simmer for 20 minutes to tenderize the chicken. Stir in spinach and garam masala.

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STEP 6.

After 15 minutes, the spinach should stick to the pan.Sour cream and low boil. Add butter after turning off the heat.

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STEP 7.

Nutrition 

450Calories 26gFat 18gCarbs 39gProtein 

See also

Chicken Makhani  Recipe