Chicken Saagwala
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Recipe Summary Chicken Saagwala
If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).
Ingredients | Healthy Chicken Liver Recipes Indian2 teaspoons vegetable oil1 onion, chopped½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces1 teaspoon tomato paste1 (2 inch) piece cinnamon stick1 (1 inch) piece fresh ginger root, peeled and minced1 clove garlic, minced1 teaspoon ground coriander¼ teaspoon ground turmeric¼ teaspoon garam masala¼ teaspoon ground cayenne pepper1 bay leaf1 cup finely chopped fresh spinach2 teaspoons plain yogurt½ cup skim milkDirectionsHeat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.If you're planning on using frozen spinach, defrost and drain it first and only add 1/4 cup of milk.Info | Healthy Chicken Liver Recipes Indianprep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
2
Yield:
2 servings
TAG : Chicken SaagwalaWorld Cuisine Recipes, Asian, Indian,
