Chicken Saagwala Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, cumin, coriander, and salt. Marinate for at least 30 minutes.
• STEP 2.Heat oil in a pan and add onions. Cook until golden brown.
• STEP 3.Add the marinated chicken and cook until it is browned on all sides.
• STEP 4.In a blender, blend the spinach leaves with green chilies, ginger, and garlic to make a smooth paste.
• STEP 5.Add the spinach paste to the pan and cook for a few minutes.
• STEP 6.Add cream and garam masala to the pan and simmer for 5-10 minutes, until the chicken is cooked through and the sauce has thickened.
• STEP 7.Serve the Chicken Saagwala hot with rice or naan bread.

Cooking Tips

• You can adjust the spiciness of the dish by adding more or fewer green chilies.
• For a healthier version, you can use Greek yogurt instead of regular yogurt.
• If you prefer a smoother sauce, you can strain the spinach paste before adding it to the pan.

Storage and Serving

• Leftover Chicken Saagwala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan over medium heat, adding a splash of water or cream to prevent it from drying out.
• Serve with rice or naan bread for a complete meal.