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7 Minutes to Cooking Perfect Saag Chicken or Palak Murg

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Saag Chicken or Palak Murg

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Here are the ingridients that are required to prepare a tasty Saag Chicken or Palak Murg:

  1. Prepare 1 kg of chicken on bone, curry cut,.
  2. Provide 1 bunch of spinach,.
  3. Prepare 6 tbsp of mustard oil,.
  4. Provide of Whole Garam Masala– a) 1bari Elaichi,.
  5. Provide of b). 1 tejpata,.
  6. Provide of c). 4 laung,.
  7. Prepare of d). 8 kali mirch sabit,.
  8. You need of e). 1 small pc of dalchini,.
  9. You need 2 of med sized onion chopped finely,.
  10. Use 1 tsp of garlic paste,.
  11. Prepare 1/2 tsp of ginger paste,.
  12. Get 1/2 tsp of haldi powder,.
  13. You need 1 tsp of red chilli powder,.
  14. Use 2 tsp of dhania powder,.
  15. You need 2 tbsp of fresh tomato puree,.
  16. You need of Salt to taste,.
  17. Prepare 2 tbsp of dahi & 1 tbsp fresh cream,.
  18. Take 1/2 tsp of garam masala powder,.
  19. Get 1 tbsp of desi ghee,.
  20. You need 1 tsp of sugar,.

Done with the ingridients? Here are the sequences on cooking Saag Chicken or Palak Murg:

  1. Firstly take palak leaves, wash them, now blanch them..
  2. Take out the blanched spinach, put it in the ice water for 5 minutes..
  3. Now grind it to a fine puree, keep aside..
  4. Take a wok, add 2 tbsp oil, heat it..
  5. Add Chicken pcs, stir fry it till light brown. Take out in a bowl, keep aside..
  6. Add rest of the oil in the same wok, heat it..
  7. Add whole garam masala, saute it for a minute..
  8. Add onion now, stir fry it till light brown..
  9. Now add ginger garlic paste, also add lil water, saute it till rawness is released..
  10. Add haldi, dhania & red chilli powder, add lil water again, mix it well. Stir it for a minute..
  11. Lower the flame now, cover it with the lid, cook it till oil has oozed out..
  12. Open the lid now, increase the flame, add tomato puree & salt, give a stir..
  13. Cover it again, lower the flame, cook it till oil has oozed out..
  14. Open the lid now, add palak puree, increase the flame, stir it for a minute..
  15. Cook it covered at low flame till oil separates..
  16. Now add Chicken pcs, stir fry it for 5 minutes..
  17. Add dahi & fresh cream, mix it well..
  18. Lower the flame now, cover it with the lid, cook it until oil has oozed out..
  19. Open the lid, increase the flame, add garam masala powder, ghee & sugar, give a stir..
  20. Add 2 cup boiled water, give a boil.(We need a saucy gravy)..
  21. Lower the flame, cover it with the lid, cook it till desired consistency. (By that time chicken will be almost cooked)..
  22. Switch off the flame, open the lid after 10 minutes..
  23. Take out in a serving bowl, garnish it with ginger juliens..
  24. Have it with Roomali Roti or Lachcha Paratha..

Palak chicken curry or Saag chicken is an Indian-style chicken curry made with onion tomato base cooked in ground spices and blanched & pureed spinach which gives an extremely flavorful outcome. It is a restaurant staple in many Indian restaurants and everyone has a slightly different way of making it. Palak chicken or saag chicken is a celebration of winter, but really an all season dish because it works with any greens you have on hand. Chicken – Skinless, bone-in chicken marinated in salt, red chilli powder, and kasuri methi to flavour it from within. You could also use boneless chicken tenders.

Recipe : Saag Chicken or Palak Murg

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