🇮🇳 Indian

Chicken Saagwala

Name: Chicken Saagwala
Prep time: 24 min
Cook time: 38 min
Total time: 62 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; 1/4 cup Heavy Cream; to taste Salt; 300 g, chopped Spinach; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1-2 tsp Red Chili Powder

🇮🇳 Indian

Chicken folded into iron-rich saag gravy, the Punjabi palak chicken. The Sunday-special format that every region does differently. Best with steamed rice and a cooling raita.

Prep 24 min Cook 38 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Heavy Cream1/4 cup
Saltto taste
Spinach300 g, chopped
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Red Chili Powder1-2 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Season the chicken with salt and the ground spices, rub in ginger garlic paste, and let it sit while you build the rest.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Build the masala: paste, tomato, powders — cook until thick, glossy and clearly done.
4
Stir the chicken and spinach into the masala, cook five minutes till coated, then add water and simmer.
5
Cook till the chicken is tender and the gravy coats a spoon; finish with garam masala, kasuri methi and cilantro.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: HARIYALI CHICKEN| Chicken Saagwala| English| Wandering Eyes · on YouTube