CHICKEN SAAGWALA

In case you’re not a fanatic of chicken, take a stab at utilizing shrimp, paneer, or tofu. Present with rice or naan (or both).

Fixings

             2 teaspoons vegetable oil

             1 onion, slashed

             ½ pound skinless, boneless chicken bosom parts, cut into 1-inch pieces

             1 teaspoon tomato glue

             1 (2 inch) piece cinnamon stick

             1 (1 inch) piece new ginger root, stripped and minced

             1 clove garlic, minced

             1 teaspoon ground coriander

             ¼ teaspoon ground turmeric

             ¼ teaspoon garam masala

             ¼ teaspoon ground cayenne pepper

             1 cove leaf

             1 cup finely hacked new spinach

             2 teaspoons plain yogurt

             ½ cup skim milk

Headings

Guidelines Checklist

             Step 1Heat vegetable oil in an enormous skillet over medium warmth; cook and mix the onion in the hot oil until delicately carmelized, 5 to 8 minutes. Mix the chicken bosom pieces, tomato glue, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and narrows leaf in with the chicken; cook and mix until the chicken is hazy and the flavors are fragrant, around 10 minutes.

             Step 2Stir in the spinach; cook and mix until shriveled, around 5 minutes. Blend in the yogurt into the blend until coordinated; mix in the skim milk until completely blended. Spread the skillet, bring to a stew, and lessen warmth to low; permit to stew until the chicken is not, at this point pink inside and the sauce has started to thicken marginally, around 10 minutes.

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