CHICKEN SAAGWALA WITH CAULIFLOWER RICE RECIPE
Chicken Saagwala with Cauliflower Rice is a flavorful and nutritious dish that combines tender chicken pieces with a vibrant spinach curry, served alongside a low-carb cauliflower rice. This recipe is perfect for those following an Indian-inspired weight loss plan as it is rich in protein and low in carbohydrates.
The dish begins with preparing the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice-like grains. The cauliflower rice is then sautéed in ghee or vegetable oil until tender and seasoned with salt.
INGREDIENTS
- 500g boneless chicken, cut into pieces
- 1 bunch spinach, washed and chopped
- 1 medium-sized onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons ghee or vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust according to your spice preference)
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
For Cauliflower Rice:
- 1 medium-sized cauliflower head
- 1 tablespoon ghee or vegetable oil
- Salt to taste
INSTRUCTIONS
Prepare the cauliflower rice:
- Cut the cauliflower head into florets and wash them thoroughly.
- Place the florets in a food processor and pulse until they resemble rice-like grains.
- Heat ghee or vegetable oil in a pan over medium heat.
- Add the cauliflower rice and sauté for 5-6 minutes, until tender.
- Season with salt to taste. Set aside.
Heat ghee or vegetable oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute until the raw aroma disappears.
Add the pureed tomatoes and cook for 3-4 minutes until the oil separates.
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
Add the chopped spinach to the pan and stir well.
Cover the pan and let the chicken and spinach cook on low heat for about 15-20 minutes or until the chicken is cooked through.
Sprinkle garam masala over the chicken saagwala and give it a final stir.
Garnish with fresh coriander leaves.
Serve the chicken saagwala hot with cauliflower rice.
TIPS
Start by preparing the cauliflower rice as it takes a bit of time to process the cauliflower florets into rice-like grains.
While making the chicken saagwala, ensure that you cook the chicken thoroughly to avoid any raw meat.
Adjust the spice levels according to your preference. If you like it spicy, you can increase the amount of red chili powder.
You can also add other vegetables like bell peppers or mushrooms to the chicken saagwala for added flavor and nutrition.
Use fresh spinach for a vibrant green color and better taste. You can blanch the spinach before adding it to the chicken if you prefer a smoother consistency.
Be cautious with the amount of salt you add, as too much can affect the overall taste.
Garnish with fresh coriander leaves to add a refreshing flavor to the dish.
Serve the chicken saagwala with cauliflower rice as a complete meal for a low-carb, Indian-inspired weight loss recipe.
NUTRITION VALUE
- Calories: 300-350
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 10-15g
- Fiber: 5-8g
