Chicken Sagwala Food

CHICKEN SAAG

Steps:

• Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
• Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
• Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
• Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

CHICKEN SAAGWALA

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
• Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.

SAAG CHICKEN

Steps:

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

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 SAGWALA

Steps:

• Cook the chicken lightly in 4 tablespoons of oil until lightly browned and set aside.
• Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. Drain. When cool, grind in blender and set aside.
• Heat the remaining oil and add ginger, garlic and onions until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Sprinkle with one tablespoon water. Cook for 10 minutes on low heat. Add chicken and milk. Simmer until the chicken is tender. Add spinach. Cook until spinach starts sticking to pan. Remove from heat. Add butter and cover until ready to serve.
• Best served over spiced Indian Basmati rice.

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.

SPINACH & CHICKEN CURRY

Steps:

• Mix together the yogurt, garlic, ginger, ground coriander and curry powder. Season well. Place the chicken in a large, non-metallic bowl and pour over the yogurt mixture. Toss to mix well, cover and marinate in the refrigerator for 8-10 hours.
• Place the spinach in a saucepan and cook over a medium heat for 6-8 minutes. Season and drain thoroughly. Place the cooked spinach in a food processor and blend until smooth.
• Heat the oil in a large nonstick frying pan and add the onion. Cook over a gentle heat for 10-12 minutes, then add the cumin seeds and stir-fry for 1 minute. Increase the heat to high, add the chicken mixture and stir-fry for 6-8 minutes. Pour in the measured water and the spinach and bring to the boil.
• Reduce the heat to low, cover tightly and cook for 25-30 minutes or until the chicken is cooked through
• Uncover the pan, check the seasoning and cook over a high heat for 3-4 minutes, stirring constantly. Remove from the heat and stir in the lemon juice. Serve immediately.
• Serve with Rice, Couscous or Pasta

CHICKEN SAAG (CHICKEN AND SPINACH CURRY)

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
• Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
• Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
• Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
• Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.