Chicken Saagwala Ingredients:-
For the Gravy:-
1 bunch of spinach blanched and pureed
3 medium onions ? ground to a paste
1 tbsp. Ginger Paste
1 tbsp. Garlic ? Paste
3 medium tomatoes ? blanched and pureed
½ cup Curd
¼ cup Fresh cream
1 kg. Chicken ?
½ tsp. Turmeric powder
1 tsp. Garam masala powder
2 tbsp. Chilli powder
Salt to taste ?
5 tbsp. Oil ?️
5 green cardamoms
3 black cardamom
3 bay leaves ?
1 tsp cumin seeds
1. Boil water in a pan, add the spinach and boil for 2 minutes. Transfer from the hot water to ice cold water. Keep the hot water for the gravy.
2. Heat oil and add the whole spices to it.
3. Once the cumin seeds splutter, add the garlic paste and sauté for a few seconds.
4. Add the onion paste and mix well. Sauté until the masala looks dry.
5. Then add the tomatoes and the dry spices and sauté until the oil separates.
6. Add the beaten yoghurt and sauté further.
7. Add chicken and mix well.
8. Add the spinach puree and mix again.
9. Add 1 cup of water, salt, cover and cook.
10. Garnish with cream and sliced onions and serve.
Murg Saagwala is ready to eat!
#ChickenSaagwala #MurghSaagwala #GetCurried #SmitaDeo #ChickenCurry #ChickenGravy
Host: Smita Deo
Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried
Saag, sag (both pronounced [saːg]) or saga is a leaf vegetable dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Assam, Bangladesh, Kashmir, Nepal, Odisha, West Punjab, East Punjab, Tripura and West Bengal). Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as paneer.
What Is Saag?
Saag is common in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson da saag (mustard plant leaves), which may be eaten with Makki di roti, a yellow roti made with maize flour. Saag aloo (spinach and potato) and saag gosht (spinach and goat) are common dishes in Punjabi cuisine, which are also served in restaurants and takeaways in the Western world (where the goat is commonly replaced with lamb).