Chicken Saagwala

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Author: Hello Ani

Chicken Saagwala is a delicious Northern Indian dish made with a mix of flavorful spices, sautéed onion, fresh mustard greens, and spinach.

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Ingredients

3 tablespoon olive oil
1 large yellow onion, cut in thick slices
1 tablespoon garlic finely minced (2-3 cloves)
1 tablespoon ginger paste
1 tablespoon garam masala
1 teaspoon ground coriander
½ curry
½ turmeric
½ teaspoon cumin
½ teaspoon chili powder
½ cardamom
½ salt
¼ pepper
1 teaspoon fenugreek leaves (optional)
11 oz (1) bunch of fresh mustard greens
12 oz fresh spinach leaves (1 container)
1 Tandoori Chicken recipe
½ cup low sodium chicken stock, or water
½ cup coconut cream
2 small chilies (Thai or Arbol) See Notes below*
½ teaspoon cayenne pepper - See Notes below*

Instructions

Preparation:
Slice onion into thick (about ¼-inch) slices. Wash, dry, and roughly chop fresh mustard greens.
Mince garlic, and prepare all spices in a small bowl.
Cooking:
1. Add 3 tablespoons of olive oil to a large non-stick skillet on medium heat. Add your onion slices and saute until glossy and slightly caramelized. Remove about ¾ of the onions to a plate. We are going to add them back later to the finished sauce. Lower the heat to medium/low, then add the garlic, ginger paste, and all spices. Warm them for about 1 minute. No longer- spices burn quickly.
Add your chopped mustard greens. Work in batches. You can raise the heat back to medium. Then add the spinach leaves. Add some chicken stock, or water to help cook the greens down and to de-glace the pan.
Once the greens are cooked down, turn off the heat and move all the greens to a blender. Blend until smooth. Then add back to the same pan. Scrape out as much as possible. Turn on the heat to medium and then pour in the coconut cream. Stir and cook for another minute. Add back your sauteed onions from earlier. Add ½ teaspoon of cayenne pepper to make a mild saagwala. The sauce is done at this point. Check to see if it needs a little more salt. Depending on how spicy you like your food raise your cayenne pepper in ½ teaspoon increments. Taste in between. You can also add the finely minced fresh chili to the sauce, or add it on top of the dish for extra garnish if you like.
Serve with my Tandoori chicken on the side, or if you rather want to cook the chicken with the sauce together then use chicken breast, cut into big chunks. Marinate the chicken in my Tandoori marinade for at least 30 minutes (without the red food coloring). Then cook the chicken in a little olive oil first in the skillet until ¾ done. Remove the chicken onto a plate and use the same pan to start with the onion just as described above in Step 1. When the sauce is done you can add then your chicken, and the sauteed onion back, and cook in the sauce for about 2 more minutes until your chicken is cooked through.

Video

Notes

Serve this dish with Basmati Rice, buttery Naan bread, Tandoori chicken, and Raita.

Enjoy!

Nutrition

COURSE: Dinner

CUISINE: Indian

KEYWORD: Chicken Saagwala, Saag, Saagwala Chicken recipe

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