To start making the chicken sagwala recipe, first clean the chicken breasts and cut into small to medium sized pieces, leaving the legs intact if you are using drumsticks.
Add chopped spinach leaves, green chillies and 2 tablespoons of water to the pressure cooker, cook for 1 blast and then turn off the heat.
Release pressure immediately by running under cold water. Turn on the cooker and let the spinach cool. It's important to open the spinach right away so it stays green.
Once the spinach has cooled, place it in a blender and puree it. Keep the palak/spinach puree aside.
Heat a heavy bottom pan with ghee, add ginger juice, cloves, cinnamon, cardamom and fry for about 10 seconds.
Add ginger, garlic and onion and sauté until onion turns translucent. Add chicken, salt, red chilli powder, garam masala powder and stir to combine.
Cover the pot and cook the chicken over low heat until cooked through. Sprinkle with a little water if needed and cook the chicken until cooked through.
Finally pour in spinach puree and cream. Mix all the ingredients well and simmer the Palak Chicken / Saagwala Chicken for 4 to 5 minutes until the juices come out of the chicken.
Once the chicken sagwala is done, check the taste and adjust the salt accordingly.
Serve with Chicken Sagwala Recipe Blaney Retta and Butter Garlic Naan Recipe Weekend dinner with family.You can also serve mustard salad With this meal.
