Prep time
15 minutes
Cook time
25 minutes
Servings
4
Function
Chicken Curry
What You'll Need
Chicken Saag
Tender chicken pieces simmered in a mildly spiced spinach gravy. This iron-rich dish brings together protein and greens in a perfectly comforting curry.
Ingredients :
For Spinach Puree:
1. 250 g spinach (washed and chopped)
2. 1 green chilli
3. 1 cup water
For Curry:
4. 500 g chicken (bone-in or boneless)
5. 1 tbsp oil or ghee
6. 1 tsp cumin seeds
7. 1 small onion (finely chopped)
8. 1 tsp ginger-garlic paste
9. 1 small tomato (chopped or puréed)
10. ½ tsp turmeric powder
11. 1 tsp red chilli powder
12. 1 tsp coriander powder
13. Salt to taste
14. ¼ cup fresh cream (optional, for richness)
15. 1 tsp kasuri methi (crushed)
16. Fresh lemon juice and coriander for garnish
Procedure :
1. Add spinach, green chilli, and water into the MultiCook. Close the lid and select Manual → 2 minutes on Low Pressure.
2. Quick release pressure, open lid, and blend the spinach into a purée. Remove and set aside.
3. Switch on Sauté Mode. Heat oil or ghee, add cumin seeds, and let them splutter.
4. Add onions and sauté until golden. Add ginger-garlic paste and cook for 1 minute.
5. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until oil separates.
6. Add chicken pieces and stir to coat with the masala.
7. Cancel Sauté. Close the lid and select the ‘Chicken Curry’ preset.
8. Let pressure release naturally, then open the lid.
9. Stir in the spinach purée, cream (if using), and kasuri methi. Simmer in Sauté Mode for 3–4 minutes.
10. Finish with a squeeze of lemon and garnish with coriander. Serve hot with roti or rice.
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