Chicken Saag
Classic Indian dish made with chicken and spinach. Serve with basmati rice.
INGRIDIENT
DIRECTION
Step: 1
Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
Step: 2
Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
Step: 3
Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
Step: 4
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.
NUTRITION FACT
Per Serving: 450 calories; protein 39g; carbohydrates 18.2g; fat 25.6g; cholesterol 112.9mg; sodium 736mg.
Prepare your meal in advance can be extremely enjoyable that you do it with your likely music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the food , which may include everything from your tools and utensils to your processing menu . Be sure to list the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.
Having the right kitchen tools is just as one most required as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for any home chef.
