Chukandari Chicken Saag

Ingredients list for Chukandari Chicken Saag

• 2 medium Beetroots boiled and peeled
• 750 grams Chicken on the bone cut into pieces
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 5-6 Green cardamoms
• 6-8 Black peppercorns
• 2 Bay leaves
• 1 inch Cinnamon
• 1 teaspoon Coriander seeds
• 4-7 Cloves
• 1 inch Ginger finely chopped
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• 1 medium Tomato finely chopped
• 2-3 Green chillies finely chopped
• 1 tablespoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1/2 teaspoon Dried mango powder
• 1 teaspoon Garam masala powder
• 2 tablespoons Coriander powder
• to taste Salt
• 1 small bunch Green amaranth leaves chopped

Method

1. Heat oil in a non-stick pan. Add cumin seeds, cardamoms, peppercorns, bay leaves, cinnamon, coriander seeds, cloves, ginger and garlic and sauté for 30 seconds.
2. Add dried red chillies and sauté for 30 seconds. Add onion, tomato and green chillies and sauté for 2-3 minutes.
3. Make incisions on chicken, add to pan, mix and cook for a minute. Add chilli powder, turmeric powder, dried mango powder, garam masala powder and coriander powder and mix. Add salt and mix well.
4. Cut beetroots into small cubes, add to pan and mix. Add chopped amaranth leaves, mix and cook for 4-5 minutes.
5. Add 1½-2 cups water, mix, cover and cook for 15 minutes.
6. Serve hot.

Nutrition Info