Tuesday, 19 January 2016

Murghi Ka Saag; Chicken Saag



Saag is a term referred to "greens". The dish can be eaten with any flat bread like chapati or naan, and even with bread or rice. Often made with an additional vegetable which is added in pieces or with pieces and chunks of paneer; while my take on it is made with pieces of chicken. For my 'saag' I picked pea shoots and fresh corriander including the stems but not the roots.  I chose to serve it with a saffron lemon rice lightly flavoured with Kaffir Lime leaves and Lemon Grass blades to add to the flavours.
Thicken the Saag if you prefer to serve it with Naan or bread.



Saag Murghi



Lemon Rice




Ingredients

120 gm/ 4oz  Pea Shoots
120 gm/4 oz corriander leaves and stalks
2 tsp ginger paste
2 tsp garlic paste
1 1/2 tsp salt
1 tsp cumin
1/2 tsp turmeric
1 1/2 tsp red chillie powder
1/2 tsp garam masala
2 green chillies
1 1/2  cup crushed fried onions
Juice of one lemon or lime
2  small fresh tomatoes

1 cup coconut milk

1 cup yogurt, with a pinch of salt and a pinch of sugar


Whole Spices

1 cinnamon stick
2 green cardamom pods
10 black cloves
10 black peppercorns

1  1/2 kg chicken in 12 pieces


Grind to a paste the pea shoots,  fresh corriander, ginger and garlic, salt, cumin, turmeric, red chillie and garam masala powders. Also add the green chillies, the fried onions, the juice of lemon or lime and the fresh tomatoes.


Add this  ground masala mixture into a large pan, add the coconut milk and the yogurt mix and all of the whole spices. Give it a good stir with a spoon. Add all the chicken pieces to it and leave to marinate for up to 4 hours.

When ready to cook, bring the whole mixture to a boil. Cover, lower the heat and cook for 1 hour.

Serve this with Lemon Rice .


Tips

The greens are by weight. This amounts to about 4 cups of greens in total. it is hard to measure greens exactly other than by weight but feel free to be approximate in your measurement of these. Any green will work like spinach, kale, collard greens, whatever is your favourite.

For more recipes click on

Niloufer's Kitchen Quick and Easy from read.amazon.com

Niloufer's Kitchen Autumn from read.amazon.com

2 comments:

  1. Thanks fir sharing lovely recipes. In saag murghi there is no mention of oil or butter to sauté.

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    Replies
    1. Thank you Piroja, the fried onion has oil within it, and the coconut is oily enough for the gravy. Hence no additional oil or butter is necessary to saute`.Hope this helps.

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