My family usually has the typical onion tomato gravy based chicken every time.
But i wanted to try this recipe since long. So when dad told me that had saagwala chicken at a wedding sometime back , and it was a yummy option , i decided to make it my way.
Thr gravy is not too rich . Its perfect in the upcoming winters. For vegetarians , apart from the usual paneer, you can add boiled chickpeas or sweet corn or veggies like babycorn and mushrrom and bell peppers.
Want to make it richer, add cream instead of milk.
Do give it a try.
You need:
800 gms Chicken, on the bone,cleaned
For Gravy:
5 tbsp oil
2 tbsp Ghee
400 gms / 2 bunches of Spinach
150 gms Onion, chopped
250 gms Tomatos, pureed
20 gms Garlic slices
1 tbsp Ginger garlic green chilli paste
4 pieces Bor/Kashmiri red chillies, whole
1 tsp Jeera powder
½ tsp Garam masala
1 pinch of Kasuri methi
1 tbsp Red chilli powder
2 tbsp Milk
Salt to taste
Marination :
200gms Yogurt
35gms Ginger garlic green chilli paste
50 gms Coriander leaves, chopped
1 tbsp Chicken Masala ( Any of the shelf masala is ok)
1 tbsp Tandoori / Tikka Masala
Juice of 1 lemon
1 big pinch of Kasuri methi.
A pinch of salt
How to:
Make a paste of the marination ingredients. Apply onto the chicken and leave it for 30 minutes or so. Refrigerated.
We need to blanch the spinach. For that heat a pan full of water. Add some salt to it. When it boils, add in the spinach leaves, tsoo them around for a minute or two. Turn off the flame. Let them be in the hot water for 2-3 minutes. Drain the water and put the spinach into a bowl of Ice cold water.
This helps retain the green color.
Now puree the spinach leaves in a mixer. Keep aside.
Heat the oil along with ghee in a heavy bottom pan. Add in the onions and sauté till starting to brown. Add the garlic slices. Saute till golden.
Add in the ginger garlic green chilli paste and sauté for a minute. Add in the chicken and sauté on full flame till it gets properly mixed. Saute for a few minute and then lower the flame. Cover and let it cook a little.
When cooked half way through, add in the spices, kasuri methi, salt and the tomato puree.
Sauté it well. Then add in the spinach paste. Mix it all well.
Simmer it till its perfectly cooked. Add in the milk. You can use fresh cream too.
Serve hot with Lachcha Parathas or Steamed Rice.
Hope you guys like it .
Till then , Bon Appetit Peeps 🙂
cookwithkiah 