Ingredients
-
3
-
4
-
48
-
1/4
-
3
-
1
-
5
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Saag Chicken, I searched high and low for this recipe before coming across it on askpalakkad.com. It was so good I must share it with you to save the hassle of trying to find it yourself! This truly is delicious!! Add a few cardamom seeds to the rice for a truly authentic Indian taste! Note: This is quite spicy. If you do not like spicy food, adjust the amount of cayenne pepper e.g. 1/4 tsp cayenne., I should have read the other reviews before making this. Do not follow the recipe as stated unless your end goal is to serve bland spinach paste to a crowd of 20+. Double the spice, add plenty of yogurt, triple the salt and add chicken broth during the chicken stage. I’d personally let it simmer an extra 10 minutes at the end. Then take everything I just said and cut the recipe in half unless you’re feeding an entire football team., Recipe is huge and will make about a gallon of saag. Consider reducing. Double all spices. Otherwise it’s bland. Use yogurt instead of milk.
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Steps
|
1
Done
|
Fry the Chicken in 4 Tbs Oil For Around 3-4 Minutes Until Lightly Browned and Set Aside. |
|
2
Done
|
Put the Spinach in a Pot, Add 1/4c Water. |
|
3
Done
|
Bring to the Boil and Remove from Heat. |
|
4
Done
|
When Cool, Grind Very Well Almost to a Paste in Blender and Set Aside. |
|
5
Done
|
Heat the Remaining 3 Tbs Oil in a Pan and Add Ginger, Garlic and Onions. |
|
6
Done
|
Fry Until Lightly Brown. |
|
7
Done
|
Add Tomatoes, Salt, Cayenne Pepper, Ground Coriander, Turmeric, Cloves and Cardamom. |
|
8
Done
|
Sprinkle With 1 Tbs Water. |
|
9
Done
|
Cook For 10 Minutes on a Low Heat. |
|
10
Done
|
Add Chicken and Milk to the Pan. |
