Chicken Sagwala with Plain Cauli Rice

Chicken Sagwalla with Plain Cauli Rice

1lb of diced chicken

3 cloves garlic, minced

1 Medium onion, diced

1 large tomato, chopped

1 tsp ground ginger,

4 tbsp water

4 big handfuls of fresh spinach, washed and chopped

2 tbsp butter

1/4 tsp cayenne pepper

1/2 tsp coriander powder

1/4 tsp turmeric

1 large cardamom pod, bruised

1 cloves

4 tbsp ground nut oil

1/2 tsp garam masala

1/4 tsp salt

1. Wilt spinach and squeeze out excess, set aside
2. Fry the chicken lightly in oil for 3-4 minutes until lightly browned and set aside.
3. Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown.
4. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
5. Cook for 10 minutes on a low heat
6. Stir in the water.
7. Cook for 10 minutes over low heat.
8. Add chicken and simmer until the chicken is tender.
9. Add spinach and garam masala.
10. Cook until spinach until sauce is thick.
11. Remove from heat.
12. Add butter to chicken saag and cover until ready to serve.