Best 2 Chicken Saagwala Recipes
Tantalize your taste buds with the delectable Chicken Saagwala, a culinary masterpiece that embodies the harmonious blend of succulent chicken, velvety spinach, and an aromatic tapestry of spices. This dish, originating from the vibrant region of Punjab, has captivated hearts and palates worldwide with its vibrant green hue and symphony of flavors.
Embark on a culinary journey as we delve into the intricacies of Chicken Saagwala, exploring two distinct yet equally enticing variations. The first recipe stays true to tradition, employing a traditional method of slow-cooking chicken in a flavorful spinach gravy, while the second presents a modern twist, utilizing a pressure cooker to expedite the cooking process without compromising on taste. Both recipes promise an unforgettable dining experience, catering to varying preferences and time constraints.
HOW TO MAKE BRITISH INDIAN RESTAURANT STYLE CHICKEN SAAGWALA
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 SAAGWALA
Steps:
- Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
- Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
- Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
Nutrition Facts : Calories 534 kcal, ServingSize 1 serving
Tips:
- For the best flavor, use fresh, high-quality ingredients whenever possible.
- If you can't find fresh spinach, you can use frozen spinach instead. Be sure to thaw and squeeze out the excess water before using.
- If you don't have any kasuri methi, you can substitute dried fenugreek leaves.
- Be careful not to overcook the chicken, or it will become tough and dry.
- Serve chicken saagwala with basmati rice, naan, or roti.
Conclusion:
Chicken saagwala is a delicious and flavorful dish that is sure to please everyone at your table. It is a great way to use up leftover chicken, and it is also a healthy and nutritious meal. So next time you're looking for a new and exciting dinner recipe, give chicken saagwala a try!
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