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Saag Chicken Recipe

June 24th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3lbschicken pieces, skinned and cubed
  2. 5clovesgarlic, minced
  3. 2largeonions, minced or extremely finely chopped
  4. 1 (400 g)cancrushed tomatoes
  5. 1inchginger, minced
  6. 4tablespoonsmilk
  7. 48ouncesspinach, washed & chopped
  8. 2tablespoonsbutter
  9. 1/2teaspooncayenne pepper
  10. 1teaspoonground coriander
  11. 1/2teaspoonturmeric powder
  12. 2bigcardamom pods
  13. 2whole cloves
  14. 7tablespoonsoil
  15. 1teaspoongaram masala
  16. 1/2teaspoonsalt
  17. 1/4cupwater
  18. 1tablespoonwater

DIRECTIONS

  1. Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
  2. Put the spinach in a pot, add 1/4C water.
  3. Bring to the boil and remove from heat.
  4. When cool, grind very well (almost to a paste) in blender and set aside.
  5. Heat the remaining oil in a pan and add ginger, garlic and onions.
  6. Fry until lightly brown.
  7. Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
  8. Sprinkle with 1 tbs water.
  9. Cook for 10 minutes on a low heat.
  10. Add chicken and milk to the pan.
  11. Simmer until the chicken is tender (about 10 minutes).
  12. Add spinach and garam masala to the pan.
  13. Cook until spinach starts sticking to the pan (about 15 minutes).
  14. Remove from heat, add butter and cover until ready to serve with rice.

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