Chicken Saagwala

Indian

Indian, chicken, spinach, curry

Ingredients Quantity Unit of Measure
Bay Leaf Dry
Chicken Whole
Cooking Cream
Cooking Salt
Coriander Seed
Cumin Seed
Garam Masala Powder
Garlic
Ginger
Onion Dry
Red Chili Powder
Spinach
Tomato Puree
1.000
1.000
0.010
0.010
1.000
5.000
2.000
0.005
0.005
0.100
1.000
0.450
50.000
Grams
Kilogram
Litre
Kilogram
Grams
Grams
Grams
Kilogram
Kilogram
Kilogram
Grams
Kilogram
Grams

Heat about 1 cup of oil and add cumin. When it splutters, add bay leaf, ginger, and garlic, and saute till a light brown.Add the onions and saute till soft.Add the chicken over high heat and turn around till opaque.Lower the heat and let it cook, stirring a few times till tender.Add tomato puree and stir fry till the fat separates.Add the salt, garam masala, and red pepper, and stir till mixed properly.Add the spinach and saute for 2 to 3 minutes.If you want a thinner gravy, add a little water and cook some more.

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