Chicken Palak (Saag)
Restaurant-quality chicken palak (saag) using the BIR method ā deep flavour from base sauce, cooked to order in minutes.
G2 Quick Base Sauce
1200 ml (4 portions) Ā· 10 minutes Ā· Easy
Key ingredients
Ā½ of a 415 gm tin french onion soup (200 ml) Ā· 1 tin (400 gm) tomato soup Ā· 1 tbspn oil Ā· Ā½ tspn salt Ā· 1Ā½ tspn garlic granules Ā· 1Ā½ tspn ground coriander Ā· +2 more
Ingredients
- 1 tbspn oil
- 90 - 100 gm spinach
- Ā½ tspn fennel seeds
- Ā¼ tspn salt
- Ā¼ tspn turmeric
- Ā½ tspn methi (dried fenugreek leaves)
- 1 tspn ground coriander
- Ā¼ tspn freshly ground black pepper
- Ā¼ tspn chilli powder
- Ā¼ 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.