Angithi
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Saag Chicken
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Spicy chicken cooked with spinach - a delightful combination.
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| Servings |
4 |
| Prep. Time |
30 minutes |
| Author |
Chitra Nag |
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Ingredients List:
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| -1.5 lb
lb (Cornish hen) Chicken | | | -10 oz (sliced) or 8 bunches of fresh spinach Spinach | | | -1 small tsp Aniseed | | | -1 large, finely chopped Onion | | | -1 Tomato | | | -6 pods Garlic | | | -6 Green Chili | | | -6 stalks Cilantro | | | -1 tsp Mustard seeds | | | -0.5 tsp Fenugreek seeds | | | -1.5 tsp or to taste Salt | | | -4 tbsp Cooking Oil | | | -1 inch piece Ginger | |
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Instructions:
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| 1. De-skin and cut chicken into medium sized pieces. Wash and set aside. Wash the bunch spinach and chop finely. | | | 2. Grind ginger, garlic, cilantro, green chili, fenugreek seeds, mustard seeds and salt to a fine paste. | | | 3. Heat oil in a pan and add chopped onion. Fry for a couple of minutes till light brown. | | | 4. Add the masala (spice) paste and fry well for a further 3 to 4 minutes. | | | 5. Add the chicken pieces and cook till the oil starts separating from the spices. | | | 6. Add the spinach and chopped tomato, add a little water and cook on reduced heat till done. | | | 7. Serve hot with chapattis or rice. | |
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