Best Chicken Sagwala Recipes

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 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.

CHICKEN SAGWALA

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.