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Saturday, 28 May 2016

Kulfa Saag Chicken - Hyderabadi / Telangana Style


          The combination of both kulfa greens and chicken makes for a very delicious dish that can be relished with kulcha, naan, tandoori roti, plain khushka biryani or jeera rice. Kulfa saag is similar to methi (fenugreek) leaves and is slightly sour in taste. 

          There are many traditional Hyderabadi recipes prepared with Kulfa saag, combined with lentils, onion, tomatoes or mutton. So today I decided to try out with chicken and the end product turned out really yummy. So check for a step by step method with pictures to prepare it.








  • 600 gms chicken on bones, curry cut
  • 2-3 bunches of kulfa (purslane leaves), chopped
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 2 onions, chopped
  • 1-2 sprigs curry leaves
  • 1 tbsp. ginger-garlic paste
  • 1 tomato, chopped 
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. red chili powder or to taste
  • 4-5 fresh red chilies






          Heat 1 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and keep aside. Heat remaining oil and temper with mustard seeds and cumin seeds.

          After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till light brown. Add the ginger-garlic paste and saute for a few seconds more.

          Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir fry till it is mashed. Then add the greens, chilies and the fried chicken.

          Mix everything well and continue to cook, covered on a low flame. Keep stirring at intervals and sprinkle some water if necessary. 

          When the chicken turns soft, switch off the flame and serve with naan, kulcha, tandori roti, plain Biryani, jeera rice or pulao.





                              Pick only the leaves and the tender twigs. Wash well and drain.




                   Heat 1 1/2 tbsp. oil and fry the chicken till light golden in colour. Drain and 
                    keep aside. 




             Heat remaining oil and temper with mustard seeds and cumin seeds. After it stops                            spluttering, add the asafoetida, followed by the onions and curry leaves. Fry till 
             light brown. 




                               Add the ginger-garlic paste and saute for a few seconds more.





                Now add the tomatoes, salt to taste, turmeric powder and red chili powder. Stir 
                fry till it is mashed. 




                                Then add the greens, chilies and the fried chicken.




                Mix everything well and continue to cook, covered on a low flame. Keep stirring
                at intervals and sprinkle some water if necessary. 








               When the chicken turns soft, switch off the flame and serve with naan, kulcha, 
               tandoori roti, plain Biryani, jeera rice or pulao.












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