Category Archives: Indian Curries and Gravies

Chicken Saagwala or Palak Murgh

During the Holidays we had no plans. We went out with friends often, suddenly making a plan for a long drive or a movie night. It was fun having friends over and enjoying, laughing our hearts out to the slightest crack of a joke and chatting till the break of the dawn. This good time was even better when it was paired with great food.

We ordered food from a nearby Indian restaurant and on their menu was this “Chicken Saagwala”. This tasted so good that we all fell for it. Was it the chicken tikka that gave a great taste to the creamy spinach gravy or was it the good company that created the magic I don’t know, but I had in mind that I have to try the recipe in my kitchen. So here it is with all the smoky flavor of the chicken and smooth creamy texture of the bright green spinach, Chicken Saagwala or palak murgh is sure to hit the dinner table.

Chicken Saagwala or Palak Murgh

Recipe serves: 2-4 people

1 ½ bunch of fresh spinach
1 medium tomato grated
1 medium red onion finely chopped
1 tablespoon garlic paste
1 teaspoon ginger paste
¼ teaspoon whole cumin
1 teaspoon coriander powder
1 teaspoon kasoori methi powder
¼ teaspoon garam masala
2 tablespoons oil
¼ cup fresh cream
10-12 pieces of chicken tikka

For the Tikkas

450 grams boneless chicken thigh cut into cubes
¼ cup hung curd or yogurt
2 teaspoons cumin powder
1 teaspoons coriander powder
Pinch of turmeric
½ teaspoon red chilli powder
1 teaspoon Kashmiri red chilli powder
¼ teaspoon kasoori methi (dried fenugreek leaves)
1 table spoon mustard oil (or any other oil)
1 table spoon lemon juice or white vinegar
Salt to taste
5-6 bamboo skewers soaked in water

At first make a marinade for the chicken. Take a bowl and add hung curd, cumin powder, coriander powder, turmeric, red chilli powder, Kashmiri red chilli powder, kasoori methi, lemon juice, salt and oil and mix well. Now add the cubed chicken pieces and mix in well, cover and keep in the refrigerator for at least 2 hours. When the chicken is well marinated, pre-heat the oven to 450 F. Now divide the chicken cubes between the skewers keeping some space in between. Place the skewers on a pan and grill in the oven for 25-30 minutes or until the chicken is cooked. When the chicken is cool enough to handle take out from the skewers and keep aside.

In a large pot bring water to a rolling boil. Meanwhile trim the roots from the spinach and give it a good wash, drain and keep aside. When the water starts to boil switch off the heat and add the spinach. Now keep a colander and a big bowl of cold water ready. After adding the spinach, wait for 3-4 minutes just until the spinach stats to wilt. Drain the spinach in the colander and add to the bowl of cold water immediately and drain again. This process is called blanching. Blend in a food processor into a smooth puree.

Now in a heated pan add oil and add the whole cumin. When it starts to splutter add onions and stir. Add the ginger and garlic paste, grated tomatoes, salt, coriander powder and continue to stir for 3-4 minutes. If needed you may add a little water. Now add the pureed spinach and mix well with the spices. Add water to get the right consistency. The gravy should be of medium consistency. Check for seasoning. Add the chicken tikkas and mix well with the gravy. Add garam masala and kasoori methi and the fresh cream. Switch off the heat and give a final mix.

Enjoy with pulao or naan.

Tips:

You may skip the process of making the chicken tikkas.In that case marinate the chicken cubes with salt, and ginger -garlic paste for half n hour and use while stirring the spices. You have to cook the chicken before adding the pureed spinach. To keep the bright green color of the spinach in the final dish it is important to blanch the spianch as directed. Do not cover the pan once the spinach is added or else it may lose the color.

Chicken Korma

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We are almost at the end of the year 2012. Today as we look back, we get mixed feelings. This year gave us some good, bad and some very unpleasant moments. The recent unpleasant events have shaken us to the core and suddenly we find everything so vague and unreal. We question our very existence, our morals and the future we are heading to. But life should go on. We expect that this new year brings in happiness, less terrorism and violence, more human patience and endurance. We shall all hope for the best and welcome the New Year with open arms.

New Year brings in joy, laughter and parties. So what are your plans this year? I have no special plans other than having a scrumptious dinner together. If you are hosting a party tonight and looking for a last minute idea, this recipe of chicken korma will rock your party.

Chicken korma has silky smooth gravy with a light golden color. The gravy is mild and flavored with garam masala and saffron. The satiny smooth gravy is attained by straining the gravy and finally mixing with the chicken. This recipe is a real hit in any lunch or dinner menu. Give it a try on New year or any other days of the year and enjoy.

Chicken Korma

Recipe serves: 2-4 people

Adapted from Sanjeev Kapoor

750 grams chicken with bone
2 table spoons ginger- garlic paste
Salt to taste
1 teaspoon red chilli powder
2-3 whole green cardamoms
2-3 whole cloves
2 bay leaves
2 green chillies slit
½ cup cashew paste
½ cup whisked yogurt
1 table spoon coriander powder
1 teaspoon garam masala powder
Few streaks of saffron
Fresh cream ¼ cup
1 tablespoon chopped coriander leaves
2 table spoons white oil for cooking

First clean and wash the chicken pieces and marinate with 1 table spoon of ginger garlic paste, salt and red chilli powder and keep aside.

Heat a big pan and add 1 tablespoon of oil and when the oil is hot add the whole cardamoms, cloves and bay leaves. Next add the remaining ginger-garlic paste and stir well for 3-4 minutes in medium heat. Add the green chillies and the cashew paste and mix in well. Stir for couple of minutes until the raw smell of the spices is no more. Add little water if the mixture is too dry as the cashew paste tends to stick to the pan. Add the whisked yogurt and keep stirring the mixture in a low flame. Now add a cup of water, salt and continue to cook for some time. When the gravy is thick switch off the heat, strain the gravy and set aside.

Meanwhile in a separate pan add the remaining oil and add the marinated chicken and sear it in high heat for 5 minutes. When the chicken is well seared from all sides add the prepared gravy and a cup of water, coriander powder, garam masala powder, the saffron streaks and mix well. Cover the pan and let it cook in a low flame for 10 -12 minutes or until the chicken is cooked through. While the chicken is cooking make sure that the gravy in not too thick or else add some water. Once the chicken is cooked, add the cream and switch off the heat. Transfer it in a serving bowl and garnish with chopped coriander leaves. Serve hot with any Indian bread or rice.

Enjoy!

Tips:

It is important to keep the color of the gravy light so do not over do with the red chilli powder. You can substitute coconut milk for cream.

Mutton Rezala : Mughlai treat on Maha Navami

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Today is Mahanavami and we are nearly at the end of this year’s Pujo ,but the spirits are still high. People with fervor and enthusiasm are visiting the puja pandals, taking the last glimpses of the award winning pujo committee pandals and idols and indulging in lip smacking food.

So for Navami, I am sharing Mughlai Awadhi style mutton rezala. The thin silky gravy fragrant with spices and kewra is a must on this day. Give this recipe a try and enjoy with near and dear ones.

Mutton Rezala

500 grams mutton
½ cup onion paste
2 table spoon garlic paste
1 ½ teaspoon ginger paste
Whole garam masala (5 cloves,2 black cardamoms,2 sticks of cinnamon,3 green cardamoms)
2 teaspoon mace or javetri powder
1 teaspoon nutmeg powder
3-4 strands of saffron soaked in two tablespoons of milk.
4-5 pieces of whole red chillies
1 bay leaf
2 cups plain whisked yogurt
½ cup cream
½ cup cashew nut paste
1 teaspoon sugar
2 table spoons ghee
2-3 tablespoons oil
1 teaspoon kewra water
Salt to taste

In a big bowl marinate the mutton with half of the ginger-garlic paste, onion paste and ½ cup of yogurt for at least two to three hours.

In a pan add ghee and oil and when it is heated up add the dry red chillies. Fry until it changes color, drain and keep aside. In the same oil add the whole garam masala and wait till it is fragrant. Now add the rest of the onion paste, ginger-garlic paste and sauté for few minutes. Add the mutton and mix in well with the fried spices. Continue to stir. The mutton will release a lot of water. Keep on stirring till the water dries out and the oil separates. Next add the salt and sugar, cashew nut paste and the rest of the yogurt and mix in well. Add water, cover and cook for ten to fifteen minutes. Add the mace and nutmeg powder and transfer it into a pressure cooker. Cook for two to three whistles or till the mutton is cooked through. When the pressure releases by itself, open the lid and add the kewra water, saffron strands soaked in milk and the cream. Stir and taste for seasoning. Cover and let it stand for five to ten minutes before serving. Garnish with fried dry red chillies and serve hot with naan or pulao.

Enjoy!

Tips:

The marinating is important. Try to marinate for at least two hours and if possible overnight. The essence of kewra, gives a subtle mughlai flavor to the dish so don’t skip and if not available you may use rose water or the biriyani essence.