Chicken saag

Ingredient:

1   10 oz frozen chopped Spinach pack or 2 pounds fresh chopped spinach

½  Pound boneless chicken breast or boneless chicken thighs

2    Medium Onions

1    Tablespoon minced garlic 

1    Medium size ripe tomato or 2 tablespoons tomato sauce.

1    Medium green chili - chopped

2    Tablespoons plain yogurt (optional) 

1    Tablespoon fresh grated ginger

2    Teaspoons coriander powder 

½   Teaspoon red chili powder 

½   Teaspoon turmeric powder

½   Teaspoon garam masala or to your taste

1     Bay Leaf

3    Tablespoons vegetable oil

1    Tablespoon melted butter or Ghee

1½  Salt or to your taste

2    Tablespoons chopped coriander leaves

Directions: 

1.  Thaw the spinach. If using fresh spinach then wash and chop the spinach.

2.  Wash the chicken and trim away excess fat and cut into one inch pieces and place it in a bowl.

3.  Use a food chopper or blender to mince the onions and garlic. Mixture should be coarse.

4.  On high heat add the oil in a nonstick frying pan or heavy bottom stainless steel pan. Add minced onion and garlic and sauté, while periodically stirring. Onions will have a lot of water so for the first 8 to 10 minutes keep the heat high so that all the onion water evaporates quickly.

5.  While onion mixture cooks add the tomato to the same food chopper or blender

    and puree.

6.  Once all the water evaporated from the onions reduce the heat to medium and fry or 8 to 10 minutes or until onions become light brown.

7.  Add coriander powder, red chili powder, turmeric powder and mix with fried

    onions and fry for few seconds.

8.  Add tomato puree or tomato sauce and yogurt, mix everything together. With the tomatoes and yogurt onion masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down.

9.  Frequently keep stirring the onion masala, once all the water evaporated and you see the oil in the pan that means onion masala is done.

10.           Now add thawed or chopped spinach, salt, bay leaf, and 1 cup of water mix them together, cover the pan and cook on medium heat for 15 to 20 minutes or until spinach change its green color to yellowish green.   

Mix the spinach with masala & add bay leaf

11.           Now add chicken pieces (Chicken does not take long to cook and you do not want to over cook the chicken), add more water if required, cook for 10 minutes.

12.           Add grated ginger and chopped green chilies, sprinkle some garam masala and mix with the chicken and spinach and cook for another 5 to 8 minutes. While cooking keep string periodically

13.           Once chicken become tender and you have desired consistency add 1 tablespoon melted butter or ghee, mix and fry for 5 minutes, to give the taste. Spinach and chicken should not be too watery it should have thick consistency.

14.           Once you have the desired taste and consistency turn the stove off

15.           When ready to serve remove bay leaf, and transfer the curry in a serving dish and garnish with coriander leaves.

Chicken saag is ready

列印

https://docs.google.com/document/d/14aqhWAvFRAGqMgTsT8MnknvF2u5ovNW7hodpx2HMnxI/edit