Saag Chicken with El the Cook’s Masala Khichadi Tadka

I was introduced to El the Cook’s Ready to use Tadka Packs recently, and they sent me a few packs to try at home. These readymade Tadka packs are a lifesaver when you’re running out of time or need to prepare a quick restaurant-style dinner for guests. We all have the experiences of surprise visits from guests/friends at our place, isn’t it? The blending of spices in these Tadka packs are well-balanced, aromatic, and the best part, the masalas are mixed in a ghee base, so, expect more flavours. As we know, ghee enhances the flavour profile of food, and healthier than any oil. Apart from doing wonder in Khichadi, the Khichadi Tadka can be used in making some other dishes also. One such dish is this nutritious Saag Chicken which I made using El the Cook’s Khichadi Tadka. The Indian spices are mostly common in many recipes, so, one can make different dishes by using this spice blend. I didn’t add any other spices in the recipe. And the Chicken Curry turned out delectable, succulent chicken pieces coated with a green, tasty spinach gravy was something irresistibly good. Loved by everyone in my family, I hope you’ll enjoy cooking this too. 🙂

The Masala Khichadi Tadka pack is available on Amazon, or you can order directly from El the Cook’s website.

Saag Chicken
Saag Chicken

Saag Chicken

Saag Chicken made with an aromatic spice blend. A nutritious. Protein-rich Chicken Curry which pairs well with Indian breads, Jeera Rice or Pulao.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5

Ingredients

  • 900g with bone- Chicken (medium sized pieces)
  • 500g- Spinach/Palak Saag (roughly chopped)
  • 2- Onion (medium sized)
  • 3-4- Green chillies (chopped)
  • 1 tbsp- Ginger paste
  • 1½ tbsp- Garlic paste
  • 3 tbsp- Yogurt
  • 70g- El the Cooks’ Masala Khichadi Tadka
  • Salt to taste

Instructions

  1. Chop the onions, and keep aside.

  2. Blanch the spinach, drain and immediately transfer in a bowl full with ice cold water. Keep submerged for 2-3 minutes, drain, and keep aside. This step helps to lock the green colour of the spinach. 

  3. In a food processor add spinach & yogurt, make a coarse paste, and keep aside.  

  4. In a deep frying pan/kadai heat Masala Khichadi Tadka. Add chopped onion into this, sauté over medium heat until light brown in colour. Add ginger-garlic paste, chopped chillies, and sauté for a few seconds. 

  5. Now add the freshly washed chicken pieces. Mix, cover, and cook over medium heat. Keep stirring in between.

  6. When the chicken is half cooked, add spinach mixture and salt. Mix well, cover, and cook until the chicken is cooked through. 

  7. The consistency of this curry should be medium thick. I didn’t add any water while cooking Saag Chicken, but if you feel that the curry is drying up too much, you can add hot water as per your liking and then cook further. 

  8. Serve hot Saag Chicken with Jeera rice, Pulao, Naan, Roti, etc.

Saag Chicken
Saag Chicken
Saag Chicken
Saag Chicken
Rate
Share

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*