Скачать или смотреть Easy chicken recipe | Chicken Saagwala|How to make chicken saagwala |Palak Chicken|चिकन साग वाला

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Chicken Saagwala or Saagwala chicken or Palak chicken curry one of my favourite Indian dishes and my recipe will make it all easy to make it at home. Every Indian restaurant has a version of saagwala – it’s generally one of the healthier options as it has little to no cream, and plenty of spinach! Don’t be alarmed at what seems like a mountain of spinach in the beginning — it all wilts down to create a rich, tasty curry. One serving of this will probably give you more greens than most people would have in a whole week.
Chicken saagwala is a lightly spiced curry that is as simple as it is appealing. I love it! For best results, it is important to use fresh baby leaf spinach. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Saagwala.
Key ingredients in chicken saagwala, a light curry dish common in northern Indian cooking, include a light sauce made flavorful with turmeric, cinnamon, garam masala, and fresh spinach with lightly browned pan-fried chicken. It is one of the healthier dishes on the menu at many Indian restaurants.
Team it with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread) to finish, and you have got a winning Indian dish that people of all ages will love.
Tips:
• Use fresh baby spinach: A key to maintaining a fresh and light flavor in chicken saagwala is by using fresh baby leaf spinach. While some may use canned or frozen spinach to make this dish, it does not pair as well with ginger and garlic as fresh spinach.
• Choice of chicken: You will want to use skinless chicken so the dish is not swimming in oil from the fatty skin. You can opt to cook with the bones in to give the dish another layer of flavour . If you remove the bones, the end product is still delicious and is easier to eat as a meal.
• Careful with the onions: Make sure to not overcook your onions, garlic paste, and ginger paste mixture. Keep the heat at medium and only cook until the onions begin to get translucent; they should not get browned at this point. If that mixture overcooks, it can give the entire meal bitter undertones.
• Add some zing: Another way to dial up the flavour with a little tanginess is with a squeeze of lemon added at the end.

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