Sunday, September 29, 2013

Chicken Saagwala



Ingredients:

Chicken legs(whole)..................3 pcs. Separate drumsticks from thighs. Cut thighs into two. You have 9 pcs of chicken now.
Onion.........................................1 medium-large, sliced
Ginger........................................crush in mortar (imamdasta) to make 1 level tbsp. Don't use ready made paste.
Garlic.........................................crush in mortar (imamdasta) to make 1 level tbsp. Don't use readymade paste.
Tomato.......................................2, red ones
Kashmiri Red Chilli...................acc to taste
Turmeric....................................1/4 tsp
Coriander pwdr.........................1 n 1/2 tsp
Garam masala...........................1 tsp, preferably home made
Cinnamon stick..........................1,(2" stick or 2 smaller ones)
Green cardamom.......................3, whole
Spinach......................................1 n half cup of puree
Kasuri methi..............................1 n half tsp.
Salt to taste
Canola or any refined oil..........to sear chicken
Extra virgin olive oil.................3 tbsps.
Ghee..........................................2 tsps.



1) Rub the chicken pcs with a bit of salt and red chilli. Keep for 25-30 mins.
2) In a blender make a paste of tomatoes, Kashmiri red chilli, turmeric, coriander pwdr.
3) Wash the spinach. Par boil in boiling water. For this allow water to boil first. Then drop in the spinach. Boil for about 30-40 seconds. Remove spinach. Puree in blender. keep aside.
4) Heat some canola oil in a kadai. When hot, drop in the chicken pieces. Stir around. As soon as they turn white, remove and keep aside.
5) Pour out the oil from the kadai and wipe with a kitchen towel.
6) Pour olive oil into the kadai and heat. Add the sliced onions.





7) When the onions are just browned, lower heat and add the ginger-garlic. Stir into the onions, raise heat to medium. Add the ghee.
8) Add the tomato paste. Mix to meld with the onions, ginger, garlic. Add salt.
9) Keep stirring from time to time. When the oil separates, it's time for the next step!








10) Time to add the chicken to the masala. Mix it well into the masala. Bhuno, on medium heat, until all liquid dries and oil separates.
11) And now we are ready for the next level!















 12) Add a little more than a cup of water. Cover and allow to simmer.
13) In a small bowl of water drop in the kasuri methi. After a  minute pick out the leaves from the surface. Keep aside.
14) When the water reduces and oil rises to the surface, as you see in the picture, add the spinach puree and the soaked methi leaves.
15) Stir in properly. Cover and simmer for another 10-12 mins or until chicken is done. Check for this. Now we move to the last step.










16) Add the garam masala. Give a gentle stir. Cover and cook for a few seconds more. It just has to be done perfectly now and ready to serve.
17) Serve with chapattis, naans, grated radish and lemon, vinegar onions. I teamed it with a baingan bharta. It's just as fine on its own too.













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