About this recipe:A delicious recipe for chicken saagwala that can be easily adapted for prawns, paneer or even tofu. Serve over rice with some soft naan.
2 teaspoons vegetable oil
1 onion, chopped
225g skinless, boneless chicken breast fillets, cut into 2.5cm pieces
1 teaspoon tomato puree
1 (5cm) piece cinnamon stick
1 (5cm) piece fresh root ginger, peeled and minced
1 clove garlic, minced
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon garam masala
1/4 teaspoon ground cayenne pepper
1 bay leaf
50g finely chopped fresh spinach
2 teaspoons natural yoghurt
120ml skimmed milk
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Method Prep:20min › Cook:30min › Ready in:50min
Heat vegetable oil in a large frying pan or wok over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato puree, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yoghurt into the mixture until integrated; stir in the skimmed milk until thoroughly mixed. Cover the frying pan or wok, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink in the centre and the sauce has begun to thicken slightly, about 10 minutes.
If you're planning on using frozen spinach, defrost and drain it first and only add 60ml of milk.