Tuesday, April 5, 2011

Bombay House Chicken Saag

East Indian cuisine is one of our favorites! This recipe includes how to make your own garam masala spice mix! This is as tasty as being at the Bombay House. Yum, yum! Now all we need is some homemade mango ice-cream like any good Indian restaurant would serve. Enjoy!

Bombay House Chicken Saag

1 Onion, chopped fine
2-3 cloves garlic, minced
butter and oil for sautéing (butter for flavor, oil to keep the butter from burning easily)
2 handfuls of frozen spinach, drained (or can use fresh spinach)
2-3 cups white beans (this is my addition-not the Bombay's idea)
1 15 oz can of tomato sauce
2 tsp garam masala (recipe below)
pinch of ground ginger 
pinch cayenne
1 tsp cumin
salt/pepper to taste
1-3 cups chicken stock (Bragg's Amino liquid or vegetable), depending on how soupy you want it.
3/4 cup plain yogurt
1-2 chicken breasts cooked and shredded (boil frozen or thawed for about 30 mins., then shred with a fork)

Garam Masala recipe: 1 T. cumin, 1 1/2 tsp. coriander, cardamom & pepper, 1 tsp. cinnamon, 1/2 tsp. clove powder & nutmeg.

Saute onions and garlic ’til translucent and sweet; add spinach and tomato sauce, simmering until spinach is tender. Add seasonings. Take about 1 cup sauce out of pan and mix yogurt with it, then pour back into pan. Add cooked chicken, beans and mix in. Reheat. Enjoy! Great over brown rice.

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