Best 5 Chicken Saagwala Recipes
Embark on a culinary journey to discover the delectable flavors of chicken saagwala, a dish that tantalizes taste buds and captivates hearts. Originating from the vibrant lands of Punjab, this delectable dish showcases the harmonious blend of tender chicken and the earthy essence of spinach, leaving an unforgettable impression on every palate it graces. As you embark on this culinary adventure, you will uncover the secrets to crafting an exceptional chicken saagwala, one that pays homage to tradition while allowing you to express your own culinary creativity. Get ready to embark on a taste sensation that will transport you to the heart of Punjab, leaving you craving for more with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 SAAG
Classic Indian dish made with chicken and spinach. Serve with basmati rice.
Provided by Joe Ortiz
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g
CHICKEN SAAGWALA
If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).
Provided by simplysadie03
Categories Indian Recipes
Time 50m
Yield 2
Number Of Ingredients 15
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.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 18.7 g, Cholesterol 60.1 mg, Fat 7.6 g, Fiber 4.2 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 126.2 mg, Sugar 8.8 g
CHICKEN SAGWALA
Make and share this Chicken Sagwala recipe from Food.com.
Provided by aurorameyer
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you are using frozen spinach, be sure to thaw it completely before using.
- Sauté the spinach: Sautéing the spinach in butter or oil helps to bring out its flavor and remove excess moisture.
- Use a variety of spices: Chicken saagwala is a flavorful dish that uses a variety of spices, such as cumin, coriander, turmeric, and garam masala. Be sure to use fresh spices for the best flavor.
- Don't overcook the chicken: Chicken saagwala is best when the chicken is cooked through but still tender. Overcooked chicken will be dry and tough.
- Serve with rice or naan: Chicken saagwala is traditionally served with rice or naan. Rice is a good choice for soaking up the flavorful sauce, while naan is a good choice for dipping in the sauce.
Conclusion:
Chicken saagwala is a delicious and flavorful dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your family and friends will love. So next time you're looking for a new and exciting dish to try, give chicken saagwala a try. You won't be disappointed.
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