Chicken Saagwala

    40 min
Ratings (15)

This dish combines chicken with spinach and the end result is a tasty, nutritious and healthy dish. Team it with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

What You'll Need

  • 1 kg skinless chicken pieces (legs or breasts preferable)
  • 3 large bunches spinach
  • 3 tbsps vegetable/ canola/sunflower cooking oil
  • 5 peppercorns
  • 4 cloves
  • 4 pods cardamom
  • 2 large onions chopped very fine
  • 2 tbsps garlic paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp garam masala powder
  • 2 medium tomatoes chopped fine
  • Salt to taste
  • A dollop of butter

How to Make It

  • Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked.
  • Grind the spinach into a paste in a food processor. Keep aside.
  • Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside.
  • Again heat the same oil, then add the whole spices.
  • As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.
  • Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
  • Add the tomatoes and fry till the oil begins to separate from the masala.
  • Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done.
  • Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter.
  • Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).