Chicken Saagwala restaurant style- Murg Saagwala- KaliMirch by Smita
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Chicken ......500g
  • Onion (finely chopped) .....100g
  • Tomato (Pureed) .........100g
  • Ginger Garlic paste ......2 tbsp
  • Palak/Spinach .....1 bunch
  • Sarso ka Saag .........1/4th bunch
  • Green Chilies .......4
  • Coriander Powder ....... 1.5 tbsp
  • Red Chili Powder ....... 1 tbsp
  • Cumin Powder ....... ¼th tsp
  • Garam Masala Powder ....... 1-tsp
  • Bay leaf ....... 2
  • Salt to taste
  • Cooking Oil.
Instructions
  1. Blanch Palak and Sarso together. Make a Puree of blanched Palak, Sarso and 4 Green Chilies.
  2. Heat 3-4 tbsp Cooking Oil in a Pan. Add 2 Bay leaf. Add chopped Onions and fry until it becomes brown in color (approx 10 mins on Medium-High heat)
  3. Add Ginger Garlic paste and mix well (approx 2-3 mins on low heat)
  4. Add tomato puree and mix well. Cover and cook for 5-7 mins.
  5. Add dry spice powders- coriander powder, cumin powder, red chili powder and garam masala powder. When masala gets dry due to pan heat- add some water and cook (Bhunao) -approx 5-7 mins on low heat
  6. Add Chicken pieces and mix well. Cover and Cook on low heat.
  7. Uncover after 5 mins, and add some water. Mix well. Cover and Cook on low heat (approx 15 mins on low heat)
  8. Add Puree and mix well. Add about 1 cup of water and mix well. Cover and cook on low heat (approx 25 mins on low heat)
  9. Add Salt to taste . We have cooked chicken for total 45 mins. Ensure consistency is not too thin.
  10. Enjoy with Chapati/Roti or Jeera Rice
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/chicken-saagwala-restaurantstyle/