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CHICKEN SAAGWALA
- Natasha Kanade
- January 23, 2022
Ingredients:
- Chicken – 50 gms
- Onions, finely chopped – 30g
- Mustard seeds – sprinkle for flavor
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Turmeric powder – 1 Tsp
- Chilli powder – ½ tsp
- Garam masala powder – 1 Tsp
- Pureed Spinach – 1 small bunch
- Curd/ Homemade Yogurt – 50g
- Tomato Puree – 1 tbsp
- Roughly chopped fresh coriander leaves
- Oil – 1/2 Tsp
- Plain Water – 1 cup
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Heat a large saucepan on high heat.
- Once it is hot add the mustard seeds and toast them until they sizzle and crackle.
- Now add the oil and then add the chopped onions and reduce the heat to low.
- Saute the onions gently until they become translucent. Make a paste of the ginger puree, garlic puree, curry powder, turmeric powder, chilli powder, with a little water.
- Add to saucepan and stir in well and fry for a couple of minutes.
- Now add chicken pieces and stir in well. Add the pureed spinach. Mix the yoghurt, tomato puree, together in a jug with the water and pour into the saucepan and mix in well.
- Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally. Finally, sprinkle in the garam masala and stir in well for the final 2 minutes of cooking.
- Garnish with the Roughly chopped fresh coriander leaves and serve hot with Rotis.