How to make Saagwala Chicken - SK Khazana -

Chicken cooked with mustard, spinach leaves and some aromatics

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Mustard leaves

Cuisine : Punjabi

Course : Main Course Chicken


For more recipes related to Saagwala Chicken - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Barbecued Chicken Steamed Chicken Chinese Style Thai Rice Bowl Braised Dakshin Style Chicken

Saagwala Chicken - SK Khazana

Saagwala Chicken - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saagwala Chicken - SK Khazana Recipe

  • Chicken cut into bite sized pieces on the bone 750 grams

  • Mustard leaves chopped 1 cup

  • Spinach leaves chopped 2 cups

  • Garlic chopped 2 tablespoons

  • Ginger chopped 2 tablespoons

  • Salt to taste

  • Ghee 4 tablespoons

  • Oil 1 teaspoon

  • Bay leaf 1

  • Cinnamon 1 inch

  • Black cardamom 1

  • Green cardamoms 3-4

  • Dried red chillies 2

  • Onion large, finely chopped 1

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomato medium, finely chopped 1

  • Maizeflour 2 teaspoons

  • Garam masala powder 1 teaspoon

  • White butter 1-2 tables for garnish

Method

Step 1

Take spinach in a deep non-stick pan, add mustard leaves and ½ cup water and keep the pan on heat. Add 1 tbsp garlic, 1 tbsp ginger and salt, mix well and cook for 10 minutes. Blend with a hand blender into a semi-coarse paste.

Step 2

Heat ghee and oil in a non-stick pan, add bay leaf, cinnamon, black cardamom, green cardamoms, dried red chillies, mix and sauté till fragrant.

Step 3

Add onion and a pinch of salt, mix well and sauté till the onion turns golden brown.

Step 4

Add chicken and salt, mix well, and sauté on high heat for for 5 minutes.

Step 5

Add remaining ginger, remaining garlic, red chilli powder, turmeric powder and tomato, mix well, cover and cook for 5 minutes.

Step 6

Add ½ cup of water, mix well, cover and let it simmer for5 minutes.

Step 7

Add the ground saag paste maize flour and garam masala powder, mix well, cover and cook on low heat for 10 minutes.

Step 8

Transfer into a serving bowl, garnish with white butter and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.