Methi Saagwala Chicken Chef Harpal Singh

"Methi Saagwala Chicken" is a delicious Indian dish that combines the flavors of fenugreek (methi) and spinach (saag) with chicken. chicken saagwala include a light sauce made flavorful with turmeric, cinnamon, garam masala, and fresh spinach with lightly browned pan-fried chicken.

#easyrecipe #chicken #palak #methi #curry #gravy #winterrecipe

Ingredient Quantity
Chicken on bone 500 gram
Salt to taste
Ginger garlic paste 1 tbsp
Turmeric powder 1 tsp
Lemon juice 1 no
Spinach leaf 2 bunch
Oil 3 tbsp
Bay leaves 2 no
Cumin seeds 1 tsp
Onion chopped 3 no
Salt to taste
Tomato chopped 3 no
Ginger garlic paste 1 tbsp
Kashmiri red chili powder 3 tsp
Coriander powder 1 tbsp
Turmeric powder tsp
Garam masala 1 tsp
Ginger julienne 1 inch
Green chili slit 4 no
Oil 2 tbsp
Water 1 cup
Red leaf amaranth 1 bunch
Fresh fenugreek leaves 1 bunch
Kasoori methi 1 tsp
Kasoori methi for sprinkle
Garam masala for sprinkle
Ginger julienne for garnish
Method
1. Take a large mixing bowl add chicken on bone, salt, ginger garlic paste, turmeric powder and lemon juice mix well and keep aside.
2. Take a kadai on medium flame add water and boil for minute.
3. Blanch spinach leaves in boiling water and take them out in a bowl.
4. Place a kadai on medium flame and heat oil and add marinated chicken in it. Now put a lid on the kadai and saut the rest of the chicken.
5. In same kadai add bay leaves, cumin seeds, chopped onion, salt and saut for 5 minutes.
6. Now add chopped tomato, ginger garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, garam masala, julienne ginger, slit green chili and some oil saute for 2 minutes.
7. Now add some water to it and cook well until it becomes a pasty texture.
8. Take a blanched spinach and chop them and keep aside.
9. Add Red leaf amaranth and fresh fenugreek leaves cook for 5 minutes.
10. Now add chopped spinach and mix well.
11. Add cooked chicken and cover with lid and cook for 10-12 minutes.
12. Now add kasoori methi and mix well.
13. Now side out in a serving bowl and sprinkle kasoori methi and garam masala.
14. Now garnish with julienne ginger and enjoy with grma garam paratha.


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