Chicken Saagwala (Murg Saagwala)
A light curry dish from northern India, chicken saagwala features chicken, spinach, and fragrant spices, often served with chapatis or parathas.
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Instructions
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Wash and chop spinach, then simmer it with 0.5 cup water and salt for 1-2 minutes until cooked.
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Grind the cooked spinach into a paste and set aside.
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Heat oil in a pan over medium heat; brown chicken pieces, then remove and set aside.
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In the same oil, add whole spices. As they darken, add onion, ginger, and garlic pastes; fry until onions turn pale golden.
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Stir in coriander, cumin, and garam masala; fry for 5 minutes.
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Add tomatoes and fry until the oil separates from the masala mixture.
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Return chicken to the pan, mix well, and add 0.5 cup water. Cook until the chicken is almost done.
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Add the spinach paste and mix thoroughly. Cook until most of the water evaporates.
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Remove from heat and garnish with a dollop of butter.
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Serve hot with chapatis or parathas.