Tasty chicken saagwala

    (33)
    50 min

    A delicious recipe for chicken saagwala that can be easily adapted for prawns, paneer or even tofu. Serve over rice with some soft naan.


    9 people made this

    Ingredients
    Serves: 2 

    • 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

    Method
    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. 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.
    2. 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.

    Spinach

    If you're planning on using frozen spinach, defrost and drain it first and only add 60ml of milk.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (20)

    0

    Great,easy recipe, all spices were heaped and I added a heaped 1/4 teaspoon of curry powder plus used coconut milk instead of of skimmed milk. All the family agreed it was very tasty. Definitely will make again.  -  11 Aug 2016

    by
    30

    Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See http://www.foodnetwork.com/recipes/guys-big-bite-/coconut-rice-and-peas-recipe/index.html for the rice recipe. ENJOY!!  -  09 Sep 2011  (Review from Allrecipes US | Canada)

    by
    13

    Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers.  -  07 Oct 2011  (Review from Allrecipes US | Canada)

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