Sarsoon ka saag and chicken recipe

Sarsoon ka saag and chicken recipe:



 Trimmings

  • 1 pound chicken thighs boneless, skinless
  • 1 ½ tablespoons ghee
  • 1 cup sliced green onions white parts
  • 1 tomato diced
  • 2 garlic cloves minced
  • 1 teaspoon ginger paste
  • 1 tablespoon tomato stick
  • 1 cup coconut milk
  • 1 ½ teaspoon salt (notwithstanding 1 teaspoon to set up the chicken)

Spinach Sauce:

  • 10 ounces frozen hacked spinach
  • ½ ounce cilantro (an unassuming bundle)
  • 2 jalapenos cut
  • 1 cup water

Flavors:

  • 1 tablespoon garam masala
  • ½ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon whole dull peppercorns
  • ⅛ teaspoon yellow mustard seeds
  • ⅛ teaspoon fenugreek seeds
  • 6 whole cloves
  • 1 inlet leaf
  • ⅛ teaspoon ground turmeric
  • ⅛ teaspoon bean stew powder



Steps to make:

  • Defrost and deplete the frozen spinach and press out any overabundance water. Consolidate spinach, chilies, cilantro and water in blender or food processor. Process until smooth and put away.


  • Toast the entire flavors (not the straight leaf) in a sauté dish on medium low intensity until fragrant. This requires around 2-3 minutes. Throw once in a while to guarantee they don't consume.
  • Eliminate the flavors from the skillet and toil with mortar and pestle OR a zest processor. Join with residual ground flavors and put away.
  • Cut the chicken thighs into quarters and season with 1 teaspoon of salt. The pieces will in any case be bigger than a nibble, however that is alright as it helps keep it damp and delicate.
  • Heat the ghee in a skillet over medium-high intensity. Brown the chicken thighs for 3 minutes on each side; eliminate with an opened spoon and put away.
  • Turn the intensity down to medium, add the green onions, garlic and ginger to the sauté container and cook until they relax, around 2-3 minutes.

  • Add the ground flavors and cook for 30 seconds, mixing continually to guarantee they don't consume.
  • Mix in the leftover salt, tomatoes, tomato glue and coconut milk.
  • Add the sautéed chicken thighs to the skillet and pour the spinach blend up and over. 
  • Cover and cook for around 10-15 minutes, or until chicken is cooked through. Utilize a thermometer to guarantee the chicken is cooked to an inward temperature of 160F degrees.
  • Add extra salt to taste and present with basmati rice or potentially naan bread.


3 comments

Pinch of Spice said...

MA SHA ALLAH 💖💖💖

Muhammad Aurangzeb Abbasi said...

Great 😃😃😃

Zaro said...

👍👍👍

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