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chicken saagwala

RECIPES : CHICKEN SAAGWALA RECIPE Chicken Saagwala is Chicken in spinach gravy. Learn how to make/prepare Chicken Saagwala by following this easy recipe. Chicken Saagwala Recipe Difficulty Average Rating 10.0 / 10 ( 2 votes) Recipe Type Non Veg. Ingredients: • 1 Chicken-cut into pieces • 3 Cups pureed spinach • 1 tsp Cumin seeds • 1 Bay leaf • 1 tsp ginger paste • 1 tsp garlic paste • 1/2 Cup onions-grated • 1/4 Cup tomato puree • 2 tsp Salt • 1/4 tsp Garam Masala • 1/2 tsp Powdered red pepper • 1 tsp Powdered coriander seeds • Cream for garnish How to make Chicken Saagwala: • Heat about 1 cup of oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. • Add onions and sauté till soft. • Add the chicken over high heat and turn around till opaque. • Lower the heat and let it cook, stirring a few times, till tender. • Add tomato puree and stir fry till fat separates. • Add the salt, garam masala and the red pepper and stir till well mixed. • Add spinach and sauté for 2-3 minutes. • Turn around a few times and serve hot garnished with the cream. • Chicken Saagwala is ready.

BUTTER CHICKEN

RECIPES : BUTTER CHICKEN RECIPE Butter Chicken also known as Murgh makhani is a very popular recipe. Learn how to make/prepare butter chicken by following this easy recipe. Butter Chicken Recipe Difficulty Average Rating 8.6 / 10 ( 89 votes) Recipe Type Non Veg. Calories Per Serving 390 Ingredients: • 450 gm Boneless Chicken • 2 tbsp Butter • 2 tsp Lemon Juice • ¼ cup Plain Yoghurt • ½ cup Cream • 2 tbsp Peanut Oil • 1 White Onion (chopped) • 1 cup Tomato Puree • 1-¼ tsp Cayenne Pepper • 1 pinch Salt • 1 tsp Chili Powder • 1 tsp Cumin (Ground) • 1 Bay Leaf • 1 pinch Black Pepper • 1 tbsp Ginger-Garlic Paste • 1 tbsp Cornstarch • 2 tsp Garam Masala • Water as required How to make Butter Chicken: • Heat 1 tbsp peanut oil in a large saucepan over medium heat. • Saute white onion until it becomes soft and translucent. • Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute. • Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. • Add cream and yoghurt into the same pan and mix them well. • Reduce heat to low and cook sauce for 10 minutes. • Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat. • Heat oil (1tbsp) in a large heavy frying pan over medium heat. • Cut the Chicken to bite-size pieces and wash it well. • Cook chicken pieces until it gets slightly brown (for about 10 minutes). • Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. • Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes). • Now pour the rest of the sauce into the chicken. • Mix cornstarch and water well. Put this mixture into the chicken. • Cook chicken for 5-10 minutes, or until thickened. • Butter Chicken is ready to serve.

CHICKEN IN GREEN MANGO

Ø  Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut

2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

Ø  How to make chicken in green mango:

Ø  Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.

Ø  Mix the spices into the chicken and add half the mango slices to this mixture as well.

Ø  In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.

Ø  Add the curry leaves.

Ø  Gradually add the chicken pieces, stirring all the time.

Ø  Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.

Ø  Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.