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Author Topic: Chicken Saag  (Read 2582 times)

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Offline Kashmiri Bob

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Chicken Saag
« on: June 12, 2013, 11:46 PM »












Rob  :)
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Offline Gav Iscon

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Re: Chicken Saag
« Reply #1 on: June 13, 2013, 09:07 AM »
F$%* me Rob, its like curry nirvana in your house. Looks lush. Any chance I can move in?  :)

Also any chance of the recipe as I'd love to try that at work. The missus refuses to try anything with spinach in.
« Last Edit: June 13, 2013, 09:33 AM by Gav Iscon »
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Offline Kashmiri Bob

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Re: Chicken Saag
« Reply #2 on: June 13, 2013, 11:23 AM »
Looked and tasted OK but cut corners with this one and it was definitely lacking.  It should (apparently) be a medium hot, earthy, garlicky dish, with background sweetness.  Starts with carom, fennel, curry leaves, methi, fresh garlic, asophotidea, and those fried onions you can buy in a packet.  Came out too earthy for me and something also went wrong with the chilli heat.  Calls for cream (I used yoghurt) and a knob of butter, which was left out.  The recipe is actually for a lamb saag.  I'll have another go at making it soon with plenty of pre-cooked lamb stock. 

Rob  :)   
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Offline RubyDoo

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Re: Chicken Saag
« Reply #3 on: June 16, 2013, 05:06 PM »
Well I know colours can be deceptive on here but those pics look awsome.  ;)
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Offline Kashmiri Bob

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Re: Chicken Saag
« Reply #4 on: July 30, 2013, 09:29 AM »
Made this again.  With the cream and butter.  Less dry this time.  More oily too.



Rob  :)
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