Tender chicken pieces simmered in a vibrant, creamy spinach gravy. This Punjabi classic is rich with aromatic spices, making it a hearty and flavorful main course perfect with naan or roti.
Prep20 min
Cook45 min
Servings4
Serving size: 1 cup
460cal
45gprotein
17gcarbs
23g
Ingredients
500 g Boneless Chicken (Cut into 1.5-inch pieces, thighs recommended)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
About Saag Chicken, Tandoori Roti and White Butter
Iron-boosting Saag Chicken with Tandoori Roti & creamy white butter - a protein-packed, aromatic comfort food!
This punjabi dish is perfect for dinner. With 976.71 calories and 53.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 whole Bay Leaf
1 tsp Turmeric Powder (Divided use)
2 tsp Red Chili Powder (Adjust to taste, divided use)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Salt (Or to taste, divided use)
1 tsp Garam Masala
2 tbsp Heavy Cream
1 tbsp Ghee (For finishing)
1 tsp Kasuri Methi (Dried fenugreek leaves)
0.5 cup Water (For gravy, adjust as needed)
1 inch Ginger (Cut into thin juliennes for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt.
Mix thoroughly to ensure the chicken is evenly coated.
Set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Spinach Purée
Bring a large pot of water (about 8 cups) to a rolling boil. Add 1 tsp of salt.
Add the fresh spinach leaves and blanch for 2-3 minutes until they are just wilted.
Immediately drain the spinach and transfer it to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
Once cooled, squeeze out as much excess water from the spinach as possible.
Transfer the squeezed spinach and green chilies to a blender and blend into a smooth purée. Do not add any extra water.
3
Sauté Aromatics and Masala
Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they turn soft and golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Add the tomato purée, the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder.
Cook this masala on medium-low heat for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
4
Cook the Chicken
Add the marinated chicken to the pan with the masala.
Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring to brown it lightly on all sides.
Reduce the heat to low, cover the pan, and let the chicken cook for 10-12 minutes until it is about 80% cooked through.
5
Combine and Simmer
Pour the prepared spinach purée into the pan with the chicken. Add the remaining 1 tsp of salt and 0.5 cup of water.
Stir everything together until well combined.
Bring the curry to a gentle simmer, then cover and cook on low heat for another 10-12 minutes, or until the chicken is fully cooked and tender (internal temperature of 165°F or 74°C).
6
Finish and Garnish
Turn off the heat. Stir in the heavy cream, ghee, and garam masala.
Crush the kasuri methi between your palms and sprinkle it over the curry. Mix gently.
Let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with fresh ginger juliennes before serving. Serve hot with naan, roti, or basmati rice.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
Place the chilled malai into the cold bowl.
2
Begin Churning
Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
Once washed, press the butter firmly to squeeze out any remaining water.
Shape the butter into a block, log, or small balls as desired.
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
