SAAG MURGH / CHICKEN SAAGWALA

 Are you bored of the same old chicken curry recipe ? Let's dig into this outrageously delicious Chicken Saag. Palak Chicken / Chicken Saag is a popular Indian Chicken dish where chicken is cooked together with the fabulous combination of  freshly blanched spinach and tomato curry base until it becomes tender. Chicken Saag is creamy, flavorsome, nutrition- rich and healthy dish with some aromatic Indian spices and basic Indian spice powders where chicken soaks up all the flavour, paired with loads of greens. This is low carb recipe loaded with the goodness of spinach and contains no cream at all and still the dish tasts amazing."Saag" is a Punjabi term used for all green leafy preparations made either with Spinach, Fenugreek , Mustard, Dill or Collard leaves. Chicken Saag is an authentic Indian recipe made with fresh spinach leaves. This simple dish tastes amazing with any Indian flatbread like roti, fulka, naan and even taste delicious with jeera rice or plain rice.

 This recipe goes by many different names -  like Palak Chicken / Saag Chicken / Saag Murgh / Chicken Saagwala / Chicken Saag. Meat protein like chicken, mutton or fish is what most of the time goes perfect. You can choose any of these and pair it with saag of your choice. Personally, I don't like using boneless chicken into this recipe. So I have used regular chicken on bone cuts. But feel free to use boneless cut or chicken breasts if you like it. For vegetarians pairs amazing with paneer, white chana ( chole/ chickpeas ), soya and what not. If you love experimenting your food then try out various combinations of saag with different proteins. Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.  So do try this easy - to - make yet intensely delicious and flavourful saagwala chicken and this recipe is going to become all time favourite in your food list. 

INGREDIENTS :

1 kg Chicken

300 gm Spinach ( palak ) , blanched and pureed

For Marination -

250 gm Yogurt / Thick Curd

1/2 tablespoon Ginger Paste

1/2 tablespoon Garlic Paste

1 teaspoon Green Chilli Paste ( adjust accordingly )

3 medium size Onions paste ( see notes )

1 tablespoon Black Pepper Powder

Salt to taste

Whole Spices - 

2 Bay Leaves

8-10 Black Peppercorns

1 teaspoon Cumin Seeds

4 Cloves

4 Green Cardamom

1" Cinnamon stick

For Gravy - 

1-1/2 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

2 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

2 tablespoon Tomato Puree

1/4 teaspoon Nutmeg Powder

1 teaspoon Lemon Juice

Salt to taste ( see notes)

 3 tablespoon Oil

2 tablespoon Ghee

For Garnishing -

Slit Green Chilli

chopped Coriander leaves

Ginger juliennes

METHOD :

For Marination -

STEP 1 - In a mixing bowl, add all the ingredients under title "For Marination " , mix well.

STEP 2 - Add washed chicken pieces and coat them well with the prepared marination.

STEP 3 - Cover and keep this in refrigerator for about 1 hour.

For making Spinach/ Palak Puree -

STEP 1 - While the chicken marinates, clean wash and trim the spinach leaves. 

STEP 2 - In a wok heat sufficient water and let it come to rolling boil.

STEP 3 - Add pinch of salt and spinach and 

let it cook for only 3-4 minutes.

STEP 4 - Take out the blanched spinach on a colander/ strainer / pour some tap water and immediately put it into an ice cold water.

STEP 5 - Cool it to room temperature. Then add it to mixer jar and blend until you have a smooth paste (puree).

For Gravy - 

STEP 1 -  Heat oil and ghee in a wide pan/ kadai.

STEP 2 - Add whole spices - bay leaf, cloves, cumin seeds, cardamom and cinnamon stick and let them fry until fragrant.

STEP 3 - Add marinated chicken pieces and cook it on high flame for 3-4 minutes. Stir it in between.

STEP 4 - Add turmeric powder, red chili powder, coriander powder and tomato puree. Give it a nice stir.

STEP 5 - Now, add 1/2 cup water, give it a mix, cover and simmer for 10-12 minutes.

STEP 6 - Give it a stir in between to avoid burning at the bottom.

STEP 7 - Add palak puree, garam masala powder, nutmeg powder and mix it well.

STEP 8 - Adjust the consistency and add extra water if required.

STEP 9 - Add lemon juice, salt (see notes ) and cook on medium heat for another 2-3 minutes or until cooked.

STEP 10 - Switch off the flame and garnish it with some chopped coriander, ginger juliennes and slit green chilli.

Serve it hot with any Indian bread / rice and enjoy.

NOTES : * As we have added salt while marination, check and add salt while cooking the gravy.

* Adjust chilli powder according to your liking.

* Original recipe asks for onion paste but in my recipe I have added sliced onions because I like the crunch. You can put onions both ways - paste or sliced.

* Gravy consistency should be as per your liking.

* Blanch spinach leaves, drain excess water and immediately transfer it to ice cold water.

* This will help to stop further cooking.

* Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.

* So if you want to store for the next day, transfer the curry in a clean airtight box and refrigerate it. It will stays well for upto 4-5 days . Just re-heat it in the microwave and serve.

TAWA KULCHA

 Today, I am sharing Kulcha recipe on a stove top. Amritsari Kulcha is a delicious flatbread that is crispy on the outside with melt in mouth texture from the inside and topped with few aromatic Indian spices. Amritsari Kulcha with Chole or Dal Makhani is an authentic Punjabi meal of Amritsar. It is a heavenly delight on the palate and plate. My younger daughter love Stuffed Kulcha  a lot. She enjoy it as it is or with some garlic chutney. I have never been to Amritsar and never tried Kulcha from Amritsar, but few years back my daughter visited Amritsar and there she had Kulcha outside Golden Temple and from that time she is a very big fan of stuffed/ plain kulcha.  So I googled for the recipe and tried Chef Kunal Kapoor's recipe. It's very easy and simple recipe. There are many varieties of Kulcha bread like Onion Kulcha, Paneer Kulcha, Cheese Kulcha, Masala Kulcha, Kashmiri Kulcha, Butter Kulcha etc. But her most favourite is onion kulcha as well as plain kulcha. Kulchas are actually pretty easy to make at home and only need a few ingredients. Here for this recipe, I have used curd, baking powder, baking soda which keeps the dough soft and really light. It is a perfect Indian bread recipe for breakfast, Lunch or dinner. I used All purpose flour / Maida, but you can use half whole wheat flour or only whole wheat flour. Use the right amount of spice combination for the topping. Brush it finally with butter mixture to enhance the taste. More the butter, more better the taste. I've broken this recipe down into multiple steps so that it's easy for you to make kulchas at home. It's so easy make homemade kulchas with my recipe. So do try it and share your suggestions and feedbacks. 

                                         [ 6 medium KULCHA ]

INGREDIENTS :

For making the Dough -

2 Cup Maida 

4 tablespoon Curd

1 teaspoon Baking Powder

1 teaspoon Baking Soda 

1 teaspoon Salt 

4 tablespoon Butter (melted) 

Water , as needed

2 tablespoon Chopped Coriander

For Smearing the Kulcha -

1 teaspoon Onion Seeds / Kalonji (see notes )

1 teaspoon Coriander Seeds / Sukha Dhaniya

1 teaspoon Dried Pomegranate Seeds / Sukha Anardana

1/4 teaspoon Kashmiri Red Chilli Powder

1/4 teaspoon Chaat Masala ( see notes )

1 teaspoon roughly crushed Garlic

More Butter , to smear

METHOD : 

For making the Dough -

STEP 1 - In a mixing bowl, add maida, curd, baking powder, baking soda, salt, melted butter and mix it well.

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STEP 2 - Start adding water and mix it well till it starts to come together.  Knead the dough for 5 to 7 minutes. Dough should be smooth and soft.

STEP 3 - Brush the bowl with oil. Transfer the dough in it and cover it with damp kitchen towel. Keep it in a warm place for at least an hour.

STEP 4 - Divide the dough in small dough balls and again cover and rest them for half an hour.

Prepare the butter - spice mixture -

STEP 1 - In mortar pestle, add coriander seeds and pomegranate seeds and crush them roughly.

STEP 2 -  In a small bowl,  mix this seeds mixture in melted butter with some crushed garlic, chopped coriander and 1/4 teaspoon kashmiri chilli powder, chaat masala. Give it a nice mix and keep it aside.

For making Kulcha -

STEP 1 - Take a dough ball and  roll the dough out to make a 4-5" disc. ( see notes )

STEP 2 - Now brush the top with plain water and sprinkle some onion seeds and chopped coriander on it and press it down gently so it sticks to the dough. 

STEP 3 -  Now transfer the kulcha on your palm (look at the picture below ) topping side down and apply water on the other side using a brush. 

STEP 4 - Heat an iron tawa / griddle on medium high flame. ( see notes) Place the rolled kulcha on tawa. Plain water side should be down on a griddle which helps the kulcha to stick on to the griddle.

STEP 5 - Cover it with a lid and let it cook for 1-2 minutes. You will see bubbles on the surface and also the brown spots appear at bottom.

STEP 6 - Flip the tawa over so that the kulcha touches the flame and grill the top of the kulcha directly on the flame till it chars on top from all sides and the center. 

STEP 7 -   Using tongs remove the kulcha from the griddle and put it on a plate.

STEP 8 -  Immediately, brush it with some butter mixture and ready to serve.

STEP 9- Likewise, prepare all the kulchas and serve.

Serve hot buttery Kulcha with your favourite Indian veg / nonveg curry and enjoy.

NOTES : *Make sure your dough is soft and sticky which helps to make your kulcha soft.

          *Do not use any dry flour while rolling kulcha. It will make your kulcha dry.

 *Do not put much pressure while rolling the kulcha.

* If dough sticks to your hand, grease your hand as well as the rolling board with oil.

* Instead of onion seeds you can use black / white sesame seeds.

* Chaat Masala adds an amazing tanginess that's hard to beat. If you can source chaat masala, please do. If you can't, just ignore it.

* Don't use a non stick tawa - iron tawa or steel tawa works well. 

* You can make different variations with this recipe like stuffed kulcha - with aloo/  paneer / cheese / pudina stuffing.