Chicken Palak (Saag)
Restaurant-quality chicken palak (saag) using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) · 10 minutes · Easy
Key ingredients
½ of a 415 gm tin french onion soup (200 ml) · 1 tin (400 gm) tomato soup · 1 tbspn oil · ½ tspn salt · 1½ tspn garlic granules · 1½ tspn ground coriander · +2 more
Ingredients
- 1 tbspn oil
- 90 - 100 gm spinach
- ½ tspn fennel seeds
- ¼ tspn salt
- ¼ tspn turmeric
- ½ tspn methi (dried fenugreek leaves)
- 1 tspn ground coriander
- ¼ tspn freshly ground black pepper
- ¼ tspn chilli powder
- ¼ tspn garam masala
- 300 ml c46 curry base sauce
- 2 tbspn yogurt
- 1 portion g2 pre-cooked chicken
Method
- 1
If needed, wash and dry the spinach.
- 2
Chop the spinach.
- 3
Heat the oil in a suitable pan and fry the fennel seeds, stirring, for about .
- 4
Add the turmeric, ground coriander and chilli powder and cook, stirring, for adding c46 base sauce as needed to prevent drying and burning.
- 5
Add the c41 pre-cooked chicken, spinach, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 6
Reduce the heat and stir in the methi, pepper, garam masala and yogurt and cook, stirring, for adding c46 base sauce as needed to maintain the desired sauce consistency.
- 7
Serve with rice and optionally garnished with freshly chopped coriander.