How To Make Dhaba Style Saag Chicken In Winters
By Aanchal Mathur
A popular Punjabi delicacy full of spinach, fenugreek and mustard leaves, saag chicken is a protein and fibre-rich meal that you must try during the winter season paired with
naan or roti.
Ingredients
For marination:
½ kg boneless chicken
2 tbsp yogurt
1 tsp coriander powder
Red chilli powder
2 tsp kasuri methi
½ tsp garam masala
1 tbsp lemon juice
2 tbsp ghee
Ingredients
For gravy:
1 kg spinach leaves
2 tbsp mustard oil
2 black cardamoms
2 bay leaves
1 tsp cumin seeds
1 cup onion puree
1 tbsp ginger garlic paste
Ingredients
2 green chilli
1 cup tomato puree
1 tsp coriander powder
1 tsp garam masala
Salt to taste
2 tsp cream
Take chicken and add the ingredients for marination. Mix well and let it rest for 30 minutes.
Post marination, cook the chicken pieces in ghee in a deep-bottomed pan for 5 minutes.
Now blanch the spinach leaves, cool them in ice water and blend in a smooth puree. Keep aside.
Now in the same pan, heat oil and add the raw spices for gravy and let them cook. Add onion and tomato purees,
and cook well.
Add the spinach puree and salt, and cook for 5 minutes.
Add the chicken pieces and cook on a low flame for 20 minutes. Serve hot topped with cream.
Tooltip
Click To Add Yours