Chicken Saagwala

Succulent chicken in palak gravy. With winters hitting in with full swing this recipe always bring warmth, serve with hot phulaks and onions.

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This is my go to recipe in winters. I usually clean the saag, boil, blend & store for use later. All I need to do is cook the chicken with saag and I am done making dinner. Everybody is just licking their fingers and fighting for more.

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Ingredients:

3 bunches spinach / palak
600gms Chicken cleaned
1 tbsp Ginger garlic paste
2 medium tomatos pureed
Salt as per taste
Red/green chillies as per taste

Method:

To prepare palak, clean the leaves & pressure cook for about 5 min. Blend into smooth puree.

Now in a heavy bottom pan heat 5 tsp mustard oil.

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Add ginger garlic paste. Fry for a few seconds. Dont let it burn.

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Add the tomato puree. Mix well & cook for 5 mins.

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Add chicken to this and let it cook for 10 min on full flame without lid.

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Add the spinach and let it Cook for 30 mins at low heat with lid on.

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Add salt and red chilli powder. Cook for another 15 min till chicken is cooked and thick palak gravy is left.

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Serve it with hot phulkas and onions.

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