Chicken Sagwala Recipes

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CHICKEN SAAGWALA



Chicken Saagwala image

Every Indian restaurant has a version of saagwala - it's generally one of the healthier options as it has little to no cream, and plenty of spinach!

Provided by Nadia Lim

Categories     Lunch     Main

Number Of Ingredients 16

3-4 tablespoons oil (e.g. soy, canola)
2 onions (sliced)
1 tablespoon ground cumin
1-2 teaspoons ground chilli
¼ teaspoon ground cloves
½ teaspoon ground turmeric
3 cloves garlic (minced)
2 inches ginger (grated)
300 g spinach leaves (chopped)
1 large green chilli (chopped)
400 g crushed tomatoes (canned)
800 g chicken thighs (skinless and boneless, cut into large chunks)
1 lemon (juiced)
2 tablespoons cream or coconut cream (optional)
2-4 naan bread (or rice for GF)
raita* (optional)

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

CHICKEN SAGWALA



Chicken Sagwala image

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

3 lbs skinless chicken pieces
5 garlic cloves, minced
2 large onions, minced
2 large tomatoes, crushed
1 inch piece ginger, minced
4 tablespoons milk
4 bunches spinach, washed & chopped
2 tablespoons butter
1/2 teaspoon cayenne pepper
1 teaspoon coriander powder
1/2 teaspoon turmeric
2 big cardamom pods
2 cloves
7 tablespoons oil
1/2 teaspoon salt

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.

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