Ingredients:
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1-inch piece ginger, minced
4 tbsp milk
1/2 tsp salt
Method:
4 bunches spinach, washed and chopped
2 tbsp butter
1/2 tsp cayenne pepper
1 tsp coriander powder
pounds chicken pieces, skinned
5 cloves garlic, minced
2 large onions, minced
2 large tomatoes, crushed
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1-inch piece ginger, minced
4 tbsp milk
1/2 tsp salt
Method:
- Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.
- Put the spinach into a deep pan; add 1/4 cup water.
- Bring to boil and remove from heat. When cool, grind in blender and set aside.
- Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown.
- Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
- Sprinkle with one tablespoon water. Cook for 10 minutes over low heat.
- Add chicken and milk. Simmer until the chicken is tender.
- Add spinach and garam masala.
- Cook until spinach starts sticking to pan.
- Remove from heat.
- Add butter to chicken saag and cover until ready to serve.
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