To begin making the Saagwala Chicken recipe, firstly clean, wash the chicken breast and cut into small to medium sized pieces and keep the legs if you are using it.
Into a pressure cooker, add the chopped spinach leaves, green chillies, along with 2 tablespoons water and pressure cook for 1 whistle and turn off the heat.
Release the pressure immediately by running it under cold water. Open the cooker and allow the spinach to cool. It’s important to open the spinach immediately, so the spinach remains green.
Once the spinach cools, place it in a mixer grinder and make a puree. Keep the palak puree/ spinach puree aside.
Heat a heavy bottomed pan with ghee, add ajwain, cloves, cinnamon, cardamom and saute it for about 10 seconds.
Add the ginger, garlic and onions and saute until the onions turn translucent. Add the chicken, salt and red chilli powder, garam masala powder and stir to combine.
Cover the pan and cook the chicken on low heat until it gets cooked completely. Sprinkle a little water if required and cook the chicken until it is done.
Finally, pour the spinach puree and cream. Mix everything well and let the Palak Chicken / Saagwala Chicken simmer for 4 to 5 minutes until the gravy chickens.
Once the Saagwala Chicken is done, check the taste and adjust the salt accordingly.