Made this last night and it was wonderful. The only deviation from the recipe was not using pre-cooked chicken - I just threw it in raw. Will post a picture when I make it again.

Thanks for the recipe!

I've never had a Chicken Saag from a BIR. However, I often have a Saag Aloo. I assume a Chicken Saag should be very much like a Saag Aloo, minus the potato, plus the chicken. If so, to me it seemed very close to BIR.

Sorry if this is a dumb questions but ....

1 TBSP   G/G paste


Is this 1 TBSP of ginger paster + 1 TBSP of garlic paste or is it 1/2 of each?

Im having a blonde moment.  :

Thanks

Emma

Only ever had an authentic version in Green Street in West Ham at Mobeens.  Very nice it was .  Giving a dinner party some time soon and one of the guests favourite dishes is lamb saag. In order to get an idea of how it should be i bought a take away to see what i was aiming for.  I've gotta say it didn't do much for me.  It was just like a thick medium curry with loads of chopped onion and spinach in it .  I knew i could do better so got on CRO and happened across this recipe.  I used pre-cooked lamb instead.  The results i thought were very good.  What pleased me more was that the following week a few of us went to our favourite restaurant.  This included the lamb saag fancier.  You can guess what he ordered although it was called sagwalla.  He thoroughly enjoyed and i got to try it as well.  Mine tasted as good as, if not better than the restaurants  ;D.  So i don't think he'll be disappointed when he comes round.  Thanks for a great recipe :

Quote from: Ramirez on August 05, 2011, 11:17 AM
Missed this when it was first posted, curryhell.
Great picture - looks lovely.  It's a great recipe.

It is indeed.  My first attempt ended up a little thick but nevertheless damn tasty.  Next time i'll add a little water to provide a bit more liquid during the final cooking stages.  I think i can tick the box on this one now thanks to this recipe  ;D.