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Chicken Saagwalla with Rice

Cinnamon is a aromatic inner bark of trees of the Cinnamomum genus. It is naturally anti-inflammatory and a rich source of vitamin K, iron, calcium with a variety of health benefits. Cinnamon stick is also known as quill.

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    Garam Masala 12.0 grams

    Garam Masala

    Basmati Rice 50.0 grams

    Basmati Rice

    Chicken Stock By Let's Cook 20.0 ml

    Chicken Stock By Let's Cook

    Saag Gravy 100.0 grams

    Saag Gravy

    Chicken Thighs 100.0 grams

    Chicken Thighs


    • Time : 20.0 mins
    • |
    • Calories: 362.0 kcal
    • |
    • Protein : 27.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 49.0 g
    Your Pantry Essentials
    A pan (to cook the chicken), a pot (to cook the rice), a sieve
    Your preferred cooking oil
    Salt and Pepper.
    Boil Rice
    Before you boil your rice we suggest you wash your rice. That means placing it in a seive and then running under cold water until the water starts to clear. You'll need 2ml of water for every 1g of rice and a pinch of salt. Put the rice in a pot and bring the water to a boil. Then cover it with a lid and let it simmer for about 15 minutes.
    Pan Fry the Chicken
    Take the Chicken out of the fridge 15 minutes before cooking.
    Cut the chicken into 3cm cubes and season them with salt, pepper and garam masala powder. Heat a pan. Once it gets hot enough, add some oil about 2 tbsp should do. Add the chicken. Lightly colour the chicken on both sides. Let it cook for a minute or two before going to the next step.
    Add the Gravy and Serve
    Add the Saag gravy provided and coat the chicken. Then add the chicken stock, bring the whole to a boil before bringing it down to a simmer. Check the seasoning. Let the chicken simmer away for about 10 minutes. If you have timed it right, the chicken and rice should be ready simultaneously and dinner's ready.