Photograph of the finished Chicken saagwala

India · Gà nấu cải bó xôi Saagwala

Chicken saagwala

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 lb
  • Photograph of Spinach Spinach 1.8 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Tomato Tomato 4
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the spinach for 45 seconds, then soak it in ice water and blend it; the ice water helps prevent the green sauce from turning brown.
  2. 2 Sauté cumin seeds, onions, and ginger for 8 minutes, then add tomatoes and cook for 6 minutes.
  3. 3 Add the chicken and stir-fry for 8 minutes until browned, then add 120 ml of water and cover for 15 minutes.
  4. 4 Pour in the cabbage sauce and simmer for exactly 5 minutes; cooking the cabbage for too long will cause it to lose its color and turn bitter.
  5. 5 Crush the dried fenugreek leaves, pour in the fresh cream, sprinkle with garam masala, and turn off the heat.

With an appliance

  • Pressure cooker 45 min

    Replace step 3: after stir-frying the chicken, add 120 ml of water and cook under high pressure for 5 minutes, then quickly release the pressure; open the lid and add the cabbage sauce from step 4, cook for exactly 5 minutes to prevent the cabbage from losing its color.

Start cooking