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Saag” is a Punjabi term used for all leafy green preparations made with either spinach leaves, fenugreek leaves, mustard leaves, or collard leaves. And saag wala chicken or palak chicken/spinach chicken is one of them – an authentic recipe made with fresh spinach leaves. Completely irresistible and a real keeper with spinach, onion, tomatoes, spices.

£7.50£8.50

  • Chicken
  • Lamb
  • Prawn
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Description

Ingredients

The onion paste

  • 2 cups onions – coarsely chopped
  • 2 tbsp vegetable oil
  • 1 cup of water

Chicken Saag

  • 6 boneless, skinless chicken thighs cut into 3 pieces per thigh.
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1-2 tsp mild Kashmiri chili powder
  • 1 1/2 tsp kasoor methi – dried fenugreek leaves
  • 1 1/2 tsp garam masala
  • 1 tsp kosher salt – use a bit less if you are using table salt
  • 2 tbsp garlic ginger paste
  • 1 tbsp tomato paste diluted to the consistency of tomato sauce
  • 4 oz frozen spinach (frozen weight) thawed and drained
  • 4 tbsp vegetable oil

Additional information

Chef's Special Curries

Chicken, Lamb, Prawn

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