After many days I cooked chicken at home. Yes, it was Chicken Saagwala or Palak Chicken. Chicken marinated in a paste of coriander leaves, garlic,
ginger, green chilies, kasoori methi, lemon, yogurt and simmered in a mildly
spiced spinach curry. Garnish this with fresh cream and have a great meal.
Palak chicken was a family favorite sometime back at my Mom's place. But that time I was studying and was really never interested in cooking food. Only eating delicious food cooked by others and studying full-time was my motive then. I really don't understand how this cooking became a passion now. I just love to try different types of dishes.
My hubby loved this chicken saagwala and said that it tasted better then coriander chicken which I usually prepare. Apart from being healthy, it is yummy and makes you want even more. I made this dish for lunch and served with jeera rice. Later we had the left overs for dinner with phulkas(breads).
Hubby showered me with lots and lots of compliments.
This was the first time that I did not cook fish curry for lunch but preferred making chicken curry. Change is always good right? BTW today is Mother's Day. I made this dish for myself to celebrate Mother's Day :) After all we deserve the best right ;)
Ingredients: Serves:4, Prep. Time: 60 Min's
For Marinating the chicken:
1 kg chicken pieces
10 garlic pods
1 inch ginger
5 green chilies
1 cup curd
1 tbsp turmeric powder
1 tbsp kasoori methi
1 bunch coriander leaves
1 tbsp lemon juice.
2 tsp tandoori chicken masala
For the gravy:
2 bunches of fresh palak leaves / spinach
2 medium onions
3 large tomatoes
10 garlic pods
1 tablespoon ginger garlic paste
1 tsp kasoori methi
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp cumin powder
3 green chillies
1 tbsp Amul Fresh Cream
Salt to taste
Procedure:
Make a paste of the ingredients meant for marination and apply to the chicken pieces.
Marinate for 30 Min's in deep freezer.
In a big pan, add water with little salt and boil the . When it starts boiling add palak leaves and let it simmer for 3 Min's.
Switch off the gas.
Let this remain in hot water for 2 Min's after gas is switched off.
Keep a large bowl of cold water ready. Strain the leaves from hot water and add them to this cold water.
This retains the green color of the leaves.
In a mixer, puree the palak leaves by adding 1 tsp chopped garlic and 1 tsp chopped tomato. Keep this puree aside.
Heat oil in a pan/kadai/wok. add chopped onions and saute till onions turn pinkish.
Then add sliced garlic and fry till nice garlic aroma gets filled in air.
Add ginger-garlic paste and chopped green chilly and fry for 1 Min.
Add turmeric powder, chilly powder, cumin powder, coriander powder and mix well.
Add chopped tomatoes and mix.
Now add the chicken pieces and let this get cooked with the chopped tomatoes and other masala in the kadai/wok.
After the chicken is 50% cooked, add the palak puree from the mixer.
Add kasoori methi and garam masala powder and mix well.
Add the fresh cream and mix.
Add salt to taste.
Serve hot with rotis or naan or bread.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | PinterestFor Marinating the chicken:
1 kg chicken pieces
10 garlic pods
1 inch ginger
5 green chilies
1 cup curd
1 tbsp turmeric powder
1 tbsp kasoori methi
1 bunch coriander leaves
1 tbsp lemon juice.
2 tsp tandoori chicken masala
For the gravy:
2 bunches of fresh palak leaves / spinach
2 medium onions
3 large tomatoes
10 garlic pods
1 tablespoon ginger garlic paste
1 tsp kasoori methi
1 tbsp garam masala
1 tbsp coriander powder
1 tbsp cumin powder
3 green chillies
1 tbsp Amul Fresh Cream
Salt to taste
Procedure:
Make a paste of the ingredients meant for marination and apply to the chicken pieces.
Marinate for 30 Min's in deep freezer.
In a big pan, add water with little salt and boil the . When it starts boiling add palak leaves and let it simmer for 3 Min's.
Switch off the gas.
Let this remain in hot water for 2 Min's after gas is switched off.
Keep a large bowl of cold water ready. Strain the leaves from hot water and add them to this cold water.
This retains the green color of the leaves.
In a mixer, puree the palak leaves by adding 1 tsp chopped garlic and 1 tsp chopped tomato. Keep this puree aside.
Heat oil in a pan/kadai/wok. add chopped onions and saute till onions turn pinkish.
Then add sliced garlic and fry till nice garlic aroma gets filled in air.
Add ginger-garlic paste and chopped green chilly and fry for 1 Min.
Add turmeric powder, chilly powder, cumin powder, coriander powder and mix well.
Add chopped tomatoes and mix.
Now add the chicken pieces and let this get cooked with the chopped tomatoes and other masala in the kadai/wok.
After the chicken is 50% cooked, add the palak puree from the mixer.
Add kasoori methi and garam masala powder and mix well.
Add the fresh cream and mix.
Add salt to taste.
Serve hot with rotis or naan or bread.
