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Ajnabi...!!!
Winner of Cooking Competition March 2018
Is Month ki winner hian ...
~Qųeeň♡
inki sharing yeh thi...
Saag Wala Chicken or Palak Chicken
Saag Wala Chicken is an outrageously delicious chicken and spinach recipe
Servings
Prep Time 6 PEOPLE 20 MINUTES
Cook Time 55 MINUTES
INGREDIENTS
FOR GRAVY
- 1/2 cup Onion paste
- 2 teaspoon Garlic paste
- 2 teaspoon Ginger paste
- 3 medium Tomatoes
- 2 tablespoon Curd (thick Market curd/yogurt)
- 2-3 tablespoon Tomato puree
- 1 tablespoon Fresh cream (optional)
- 1/2 kg Boneless Chicken - washed and cleaned
SPICES
- 2-3 pieces of Moti Eliachi (Black cardamom)
- 2 pieces of Green Cardamom
- 2 pieces of Cinnamon sticks
- 2-3 pieces of Bay leaves
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Haldi (Turmeric powder)
- 1/2-1 teaspoon Garam Masala Powder
- 1/4- 1/2 teaspoon Degi Mirch or Red chili Powder
- 1/2 teaspoon Coarsely pounded coriander powder
- 1 teaspoon Sugar
- Salt to taste
METHOD
BLANCHING PALAK
- Wash and clean Spinach.
- Boil water in a pan. Add spinach. Let it boil for 2-3 minutes. Using a slotting spoon remove spinach and..
- Drop into a large bowl of ice water.
- This will stop the cooking process.
- Once cooled, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.
PREPARING GRAVY
- Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
- Soon you will notice the skin peeling off from the tomatoes. Using a slotted spoon remove tomatoes from hot water and give them a cold bath by dropping in cold water. This will speed up the peeling process.
- Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes.
- Assemble all the masala ingredients.
- And dry spices.
- To make the masala - add ghee to a hot pan, add whole spices and cumin seeds.
- As they start to sputter, add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix.
- Keep sauteing till all the liquid has evaporated and masala looks all dried. Stir in chopped tomatoes.
- Add tomato puree and stir in all the dry spices one by one.
- I prefer to cook garam masala powder along with my gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.
- Add beaten curd and give it a good mix. Cook for another 2-3 minutes till the masala is reduced in size and ghee starts to separate. Add pureed palak to it.
- Mix well and allow it to simmer for 20- 25 minutes till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.
- Add chicken pieces to cooked palak.
- Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked.
- It will take approximately another 20 minutes. Add sugar if you feel the saag taste bitter.
- Saag chicken is ready. Garnish it with cream and serve hot over rice or chapati.
- If you prefer you can use mutton instead of chicken, cooking time will vary
attitude ix my language
SD lover
Originally Posted by naz
Is Month ki winner hian ...
~Qųeeň♡
inki sharing yeh thi...
Saag Wala Chicken or Palak Chicken
Saag Wala Chicken is an outrageously delicious chicken and spinach recipe
Servings
Prep Time 6 PEOPLE 20 MINUTES
Cook Time 55 MINUTES
INGREDIENTS
FOR GRAVY
- 1/2 cup Onion paste
- 2 teaspoon Garlic paste
- 2 teaspoon Ginger paste
- 3 medium Tomatoes
- 2 tablespoon Curd (thick Market curd/yogurt)
- 2-3 tablespoon Tomato puree
- 1 tablespoon Fresh cream (optional)
- 1/2 kg Boneless Chicken - washed and cleaned
SPICES
- 2-3 pieces of Moti Eliachi (Black cardamom)
- 2 pieces of Green Cardamom
- 2 pieces of Cinnamon sticks
- 2-3 pieces of Bay leaves
- 1/2 teaspoon Cumin seeds
- 1/2 teaspoon Haldi (Turmeric powder)
- 1/2-1 teaspoon Garam Masala Powder
- 1/4- 1/2 teaspoon Degi Mirch or Red chili Powder
- 1/2 teaspoon Coarsely pounded coriander powder
- 1 teaspoon Sugar
- Salt to taste
METHOD
BLANCHING PALAK
- Wash and clean Spinach.
- Boil water in a pan. Add spinach. Let it boil for 2-3 minutes. Using a slotting spoon remove spinach and..
- Drop into a large bowl of ice water.
- This will stop the cooking process.
- Once cooled, drain and coarsely ground spinach. Save the water in which spinach was boiled. Can be used in the chicken later.
PREPARING GRAVY
- Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes.
- Soon you will notice the skin peeling off from the tomatoes. Using a slotted spoon remove tomatoes from hot water and give them a cold bath by dropping in cold water. This will speed up the peeling process.
- Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes.
- Assemble all the masala ingredients.
- And dry spices.
- To make the masala - add ghee to a hot pan, add whole spices and cumin seeds.
- As they start to sputter, add ginger-garlic paste. Mix and saute for 5-6 SECONDS. Stir in onion paste and mix.
- Keep sauteing till all the liquid has evaporated and masala looks all dried. Stir in chopped tomatoes.
- Add tomato puree and stir in all the dry spices one by one.
- I prefer to cook garam masala powder along with my gravy, instead of adding it at the last minute. This way it releases more flavor and adds heat to the gravy.
- Add beaten curd and give it a good mix. Cook for another 2-3 minutes till the masala is reduced in size and ghee starts to separate. Add pureed palak to it.
- Mix well and allow it to simmer for 20- 25 minutes till palak color changes from light green to dark green in color. Meanwhile clean and wash chicken pieces.
- Add chicken pieces to cooked palak.
- Mix and pour 1/2 cup of water. Cover and cook till chicken pieces are fully cooked.
- It will take approximately another 20 minutes. Add sugar if you feel the saag taste bitter.
- Saag chicken is ready. Garnish it with cream and serve hot over rice or chapati.
- If you prefer you can use mutton instead of chicken, cooking time will vary
Hayeee ... thank you sis
SD lover
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