PALAK CHICKEN CURRY | SPINACH CHICKEN RECIPE | PALAK CHICKEN RECIPE
Palak Chicken Curry | Spinach Chicken Recipe | Palak Chicken Recipe | Chicken Saagwala | Palak Chicken | Chicken Recipe | How To Make Palak Chicken | Spinach Chicken Curry | Chicken Curry Recipe
Ingredients for Palak Chicken:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms (curry cut with bones)
For the Marination:
- Whisked curd/yogurt- 100 ml (4-5 tbsp)
- Garam Masala powder-1 tsp
- Cumin Powder- 1/2 tsp
- Salt- 1 tsp
Tempering:
- Green Cardamoms-4
- Cloves-4
- Cinnamon-1
- Black Peppercorns- 15
- Cumin Seeds- 1/2 tsp
Spice Powders:
- Turmeric Powder-1/2 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
Other Ingredients:
- Ginger Garlic crushed
- Crushed Ginger - 1 tsp
- Crushed Garlic - 1 tsp (5-6 cloves)
- Green chilli, crushed(1-2)- 1 tsp
- Fried Onions (lightly crushed) - 5-6 tbsp
- Spinach sliced- around 2 cups ( 120 gms)
Preparation:
- Marinate the chicken pieces with items specified. Mix and set aside for 30 mins.
- Now slice the onions and fry in oil till golden. Remove and when cooled, crush it with your hand.
- Now peel and crush the Ginger & Garlic in mortar & pestle.
- Also cut and crush 1 or 2 green chillies.
- Wash, pat dry and slice the spinach leaves.
Process:
- Heat oil and add the whole Garam masalas. Also add the cumin seeds and when it splutters give a stir.
- Now add the crushed ginger and garlic, give a mix and fry on medium heat for 1 min.
- Now add the spice powders and 3 tbsp water and fry on medium heat for 2 mins till oil separates.
- Next add the crushed green Chillies and mix & fry on medium heat for 30 secs.
- Now add the marinated chicken and fry on high heat for 3-4 mins.
- Next add the crushed fried onion and give a mix. Fry on medium heat for another 3 mins till oil separates.
- Add the sliced spinach, give a mix and cover & cook on low heat for 10 mins.
- Remove lid, add around 50 ml water, give a mix and cover and cook again for another 10 mins.
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Saag Meat | ढाबे जैसा साग मीट | winter special Palak Gosht | spicy Mutton curry | Chef Ranveer Brar
SAAG MEAT | PALAK MUTTON - Come winters and your palate craves hot and spicy right? This dish for example is a must try in winters...
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Mutton Yakhni Pulao -
Lucknawi Mutton Korma -
Mumbai style Keema Masala -
Shalgam Gosht -
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SAAG MEAT
Preparation time 10 minutes
Cooking time 35-40 minutes
Serve 2-4
Ingredients
For Marination
4 medium Onions, sliced, प्याज
¼ cup fresh Fenugreek leaves, ताजा मेथी के पत्ते
¾ cup Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Coriander powder, धनिया पाउडर
1 kg Mutton (with bones) मटन
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
For Cooking Mutton
3-4 tbsp Oil, तेल
3 Bay leaf, तेज पत्ता
2 Black cardamom, बड़ी इलायची
2 Cloves, लॉन्ग
¼ tsp Cumin seeds, जीरा
Marinated Mutton, मैरिनेटेड मटन
Salt to taste, नमक स्वादअनुसार
few fresh Fenugreek leaves, ताजा मेथी के पत्ते
Little water, पानी
For Saag Meat
1 tbsp Oil, तेल
1 tbsp Ghee, घी
1 inch Ginger (peeled & chopped) अदरक
4-5 Garlic cloves, chopped, लहसुन
2 medium Onions, chopped, प्याज
2-3 Green chillies, less spicy, हरी मिर्च
2 Dry red chillies, सूखी लाल मिर्च
2-3 medium bunch fresh Spinach leaves, chopped, पालक
¼ cup Amaranth (Bathua) बथुआ
Salt to taste, नमक स्वादअनुसार
Little water, पानी
1 tbsp Butter, cubed, मक्खन
Pressure Cooked Mutton, पका हुआ मटन
½ tbsp unsalted Butter or white butter, cubed (optional) मक्खन
½ tsp Mustard oil, सरसों का तेल
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Marination
In a bowl, add onions, fresh fenugreek leaves, curd, salt to taste, turmeric powder, deg red chili powder, coriander powder, mutton, ginger garlic paste and mix it well.
Keep it aside for further use.
For Cooking Mutton
In a pressure cooker, add oil, once it's hot, add bay leaf, black cardamom, cloves, cumin seeds and let it splutter.
Add marinated mutton and saute it for 6-7 minutes. Add salt to taste and cook for a while.
Add a few fenugreek leaves and mix well. Add water, close the lid and cook it for 5-6 whistles or until the mutton is tender.
Keep it aside for further use.
For Saag Meat
In a kadai, add oil, ghee, once it's hot, ginger, garlic, onion, green chillies and saute for a minute.
Add dry red chillies and saute well. Add spinach, amaranth leaves, salt to taste, water and saute well.
Add butter, close the lid and cook it for 3-4 minutes.
Add cooked mutton and let it simmer for a while.
To finish, add unsalted Butter or white butter, mustard oil and stir it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti.
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#palakmutton #muttonbiryani #muttonrecipe #spicymuttonrecipe #muttonkuruma #muttonkulamburecipe
Tuvar Dal Ash Gourd Curry: A Classic Indian Lentil and Vegetable Dish
Tuvar Dal Ash Gourd Curry is a classic Indian lentil and vegetable dish that is perfect for a comforting meal. This recipe is a combination of tuvar dal, ash gourd, onion, tomato, ginger, garlic, spices, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, salt and oil that are cooked together to create a delicious and healthy lentil and vegetable dish. Ash gourd, also known as winter melon, is a vegetable that is rich in nutrients and is low in calories, it's a healthy addition to any diet.
Ingredients:
1 cup of tuvar dal, washed and soaked for 30 minutes
1 cup of chopped ash gourd
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 inch piece of ginger, grated
2 cloves of garlic, minced
1/4 teaspoon of turmeric powder
1/2 teaspoon of red chili powder
1 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of garam masala powder
Salt to taste
2 tablespoons of oil
Instructions:
In a pressure cooker, cook the soaked tuvar dal with 2 cups of water, turmeric powder, and salt until it becomes soft and mushy.
In a pan, heat the oil over medium heat.
Add the chopped onion and fry until it turns translucent.
Add the grated ginger and minced garlic, and fry for a few seconds.
Add the chopped tomato, red chili powder, coriander powder, cumin powder, and garam masala powder, and stir well to combine.
Add the chopped ash gourd and stir well.
Add the cooked tuvar dal and enough water to make the consistency of the curry.
Bring the curry to a boil and then reduce the heat and simmer for 10-15 minutes or until the ash gourd is tender.
Season with salt as per taste.
Serve hot with rice or any Indian bread.
Note: Instead of Ash gourd you can use any other vegetable of your choice like pumpkin, bottle gourd, etc. You can add more or less of the spices to adjust the flavor as per your preference. Dive into a world of flavors with our Tilapia Fish Curry featuring the rich creaminess of Coconut Milk! ???????? In this video, we'll guide you through the simple and delightful steps to create a mouthwatering dish that brings together the savory goodness of tilapia and the luscious texture of coconut milk. Perfect for seafood enthusiasts and curry lovers alike, this recipe is a must-try for those seeking a taste of coastal cuisine at home. ????️????️
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सर्दियों की शुरुआत करे बनाकर यह चिकन सागवाला|Chicken Saagwala recipe | Sarso ka Saag chicken recipe
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#soniabartonrecipes
#chickensaagwala #saagchicken
For Veg recipes Please follow my other Channel- Sonia Barton recipes
Welcome to Sonia Barton Non Veg Kitchen, In this Channel share various kinds of Non veg dishes/recipes in my style which is very simple to make with ingredients available at home and can be easily understood so that anyone and everyone can make it. I make Indian, Chinese, Delhi style, Mughlai, Sweets, bakery items and various other cuisines. If you have enjoyed watching this video & want me to make more such videos then Don’t forget to LIKE & SHARE it with your friends & family. Also you can COMMENT below & let me know ...
Ingredients:
Chicken- 800 gms
Sarso ka saag(Mustard green) 4 bundle
Palak- 2 bundle
Oil- 1/4th cup
Cinnamon- 1
Bayleaf- 1-2
Black cardamom- 2
Cumin seeds- 1 tsp
Garlic cloves- 3-4
Onion- 1&1/2
Green cardamom- 2-3
Cloves- 2-3
Black pepper- 1/2 tsp
Whole red chilly- 3-4
Ginger garlic paste- 1 Tbspn
Tomato- 1&1/2
Salt to taste
Red chilly powder- 2 tsp
Coriander powder- 2 tsp
Tumeric Powder- 1/4th Tsp
Kasuri methi- 2 tsp
Garam masala- 1 tsp
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Hope you ll like it
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