Chickensaag Recipes

Steps:

• Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
• Put the spinach in a pot, add 1/4C water.
• Bring to the boil and remove from heat.
• When cool, grind very well (almost to a paste) in blender and set aside.
• Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
• Fry until lightly brown.
• Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
• Sprinkle with 1 tbs water.
• Cook for 10 minutes on a low heat.
• Add chicken and milk to the pan.
• Simmer until the chicken is tender (about 10 minutes).
• Add spinach and garam masala to the pan.
• Cook until spinach starts sticking to the pan (about 15 minutes).
• Remove from heat, add butter and cover until ready to serve with rice.

Steps:

• Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
• Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
• Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
• Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Steps:

• Cook spinach without water, in covered pan for 5 minutes.
• Puree spinach, ginger , garlic and chili with 1/4 cup water.
• Heat oil, add bay leaves and pepper corns and onion, stir fry for 6-8 minutes.
• Add chopped tomatoes and simmer 5 minutes.
• Add curry powder, salt and chili powder, cook 2 minutes.
• Add spinach puree and remaining water to pan simmer 5 minutes.
• Stir in yogurt 1 tbs at a time simmer 5 minutes.
• Add chicken, cover and cook for 25-30 minutes.
• Serve with warm naan and yogurt, dust lightly with chili powder.

Steps:

• Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
• Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
• Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
• Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
• Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
• Remove from heat. Add chicken and stir in paneer and heavy cream.

Steps:

• In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
• In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
• In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
• Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
• Add the coconut milk and stir to combine.
• Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
• Serve alongside warm rotis or white rice.