Creamy chicken saagwala
My kids call this “Green butter chicken” and they absolutely love it. It’s fairly close to a traditional saagwala except it’s cooked off the bone and I make it a bit sweeter and with more cream.
2 bunches spinach
¼ cup vegetable oil
1 stick cinnamon
6 cardamom pods
1 tsp cloves
1 onion, finely chopped
5 cloves garlic, finely chopped
2 tsp grated ginger
1 tsp coriander powder
1 tsp cumin powder
1 tsp ground turmeric
½ tsp chilli powder (optional, or to taste)
1 tbsp garam masala
3 tomatoes, roughly chopped
1 kg Lilydale free range chicken thigh fillets, cut into 5cm pieces
1 tsp salt
1 tsp sugar
¼ tsp grated nutmeg
150 ml thickened cream
25 g butter
Wash the spinach well, trim and discard the root portion and place the leaves and stems into a heatproof bowl. Pour boiling water over the spinach and leave for 1 minute. Drain, then puree the spinach in a blender.
Heat a large pan over medium heat and add the oil and the cinnamon, cardamom, cloves and onion. Fry the onion for about 3 minutes until it starts to brown, add the garlic and ginger and fry for a further 2 minutes. Add the coriander, cumin, turmeric, chilli and garam masala, stir and then immediately add the tomatoes. Cook for about 2 minutes until the tomatoes soften, then add the chicken. Fry the chicken for 3 minutes, then add the salt, sugar and stir in the spinach puree. Cook uncovered for about 5 minutes until the chicken is cooked through, then add the nutmeg and stir through the cream. Taste, and adjust seasoning as necessary, then stir through the butter and serve.
Thanks Adam, this is my son’s all time favorite and looking forward to making it myself for the first time.
I’m a little confused about how to use the cardamom pods. Do you take seeds out of the pods or cook whole? If I use. Whole, would the pod skin be a bit chewy and bitty when eating?
Many thanks Cathy
I would say he lifts them out before adding the tomatoes
Could you sub Greek yoghurt into dish and sub out cream?
This is a fabulous recipe. I cooked it once with chicken and another time with lamb. The amount of garlic is veraromatic and balanced by all the other spices. Lovely lovely dish.