This Season Treat Yourself To Saag Chicken Using These Recipes

An interesting combination to start with, you may not even be a fan of saag but the combination in this dish is ultimate! You get the goodness of the green leafy vegetable and that of chicken. It is the best dish for the cold season even your kids will love it.

Sarson ka saag is rich in anti-oxidants, it is good for your eyes, controls your cholesterol and aids your digestion as well! Same for chicken, it is highly nutritious if had in the right quantities. Chicken is rich in proteins, it is very good for the heart, it boosts your metabolism and also prevents bone loss. So this dish is a win-win recipe which is tasty, filling and healthy at the same time. Now without wasting time, let's jump on to the recipes.

Chicken Saagwala

Ingredients:

• 1 chicken - cut into pieces
• 1/4 cup oil
• 3 cups pureed spinach
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 1/2 cup onions - grated
• 1/4 cup tomato puree
• 2 tsp salt
• 1/4 tsp garam masala
• 1/2 tsp powdered red pepper
• 1 tsp powdered coriander seeds
• Cream for garnish

Method:

• Heat oil and add cumin.
• Once it starts crackling, add bay leaf, ginger and the garlic, and
• saute till a light brown.
• Add 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 fat separates.
• Add the salt, garam masala and the red pepper and stir till well mixed.
• Add spinach and saute for 2-3 minutes.
• If you want a thinner gravy, add a little water and cook some more.
• Turn around a few times and serve hot garnished with the cream.

Pakistani Murgh Palak

Ingredients: 

• Half Kg boneless chicken cut into big cubes  
• 1/2 large red onion
• 1 tomato
• 1/2 tsp cumin seeds
• 1 heaped tsp garlic
• 1/2 tsp grated ginger
• 3/4-1 tsp salt 
• 1/4 tsp turmeric
• 1 1/2 tsp cayenne / red chilli powder
• 3/4 tsp coriander powder
• 500 gm spinach
• Heaped tbsp of kasuri methi dried fenugreek

Read More: Give These Chicken Curry Recipes A Try On The Weekend

Method:

• Dice the onion and tomato.
• Heat oil in a pot and add the diced onion, fry on medium high heat till the edges start to take on a golden brown.
• Add the ginger and garlic and stir fry for a minute.
• Now in with the dry spices, cook for another minute.
• Add the chicken and stir to coat with spices, keep 'stir-frying' until none of the chicken pieces look pink.
• Mix in the diced tomato, spinach and a cup of hot water, bring to a boil then simmer for 20-25 minutes until tender.
• Add the kasuri methi (if using), adjust seasoning (remember to exercise caution) and the consistency.