This Chicken Saag recipe is really as close as you will get to a restaurant-style recipe as you can get. It has all the texture and flavors, and honestly, this Chicken Saag is better than in a lot of restaurants.

Make sure that every curry you make is perfect.

The net is saturated with recipes published by people that have never had authentic Indian food. Recipes that inform you adding a little bit of curry powder with the chicken is really a curry. I began researching this after making a couple of these to see what might emerge. And it wasn’t pretty at all…

I’m saying this because it is the reality and needs to be said. I am hoping that doesn’t prevent you from reading on. But in all seriousness. Think about it – are you totally devoted to making great, authentic Indian food?

A real Indian restaurant is really a little bit complicated, but those recipes are really achievable if you follow the rules. In all honesty, Indian food is simply delicious, magical food. But it requires time and passion. So that is the reason I offer you full-blown Indian restaurant-style chicken saag. Quick to make on a whim. And closest to what you receive in Indian restaurants.

Start with Onions for Chicken Saag Recipe

The main ingredient is onions. That is a massive element of Indian recipes. Homemade cooking depends on deeply browning the onions. For example, the onion soup. It takes around 30 min to brown. In restaurants, they cook big amounts of onions in a curry base. Get it done once in large amounts and then take out curries to order.

This chicken saag recipe work because of the onions. No way around that. However, it swaps out 30 min of slow browning with 10 min using the microwave. It sounds crazy, but it works.

I’ve learned this from my Chef’s friend who works in an Indian restaurant. They use it to swap the cream in recipes. I put it to use to swap the curry base. This is the secret. The key to restaurant-style chicken saag. Or some other nearly restaurant-style curry base.

Restaurant Style Curry for Chicken Saag

So, if you ask me, this is the most important in Indian-style cooking. I may be wrong about this, but I can’t find anything that points in any other direction. This chicken saag recipe borrows almost all from the Indian restaurant style.

This is exactly why it works. Some changes, sure. Test it and let me know everything you think, and share your experience in the comments below, please…

Ingredients

For the Onion Paste

• 2 cups of coarsely chopped onions
• 2 Tbsp of veggie oil
• 1 cup of water

For the Chicken Saag

• 6 chicken thighs, boneless and skinless
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric
• 1-2 tsp of Kashmiri chili powder
• 1 1/2 tsp of kasoor methi, dried fenugreek leaves
• 2 Tbsp of garlic ginger paste
• 1 1/2 tsp of garam masala
• 1 1/2 Tbsp of tomato paste
• 4 oz of spinach
• 1 tsp of kosher salt
• 4 Tbsp of vegetable oil

How to make Chicken Saag

For the Onion Paste

• Cover the onions loosely using a microwave-safe dish and microwave for about 10 minutes or until the onions are soft.
• Take away the onions from the microwave. Watch out; they’ll be hot. Let them cool a bit.
• Put the onions, 2 Tbsp vegetable oil, and 3/4 cups of in a mixer and mix until smooth. Put aside.

For the Chicken Saag

• Using a small bowl, mix the cumin, turmeric, coriander, garam masala, kasoor methi, Kashmiri chili powder, and salt for the spice mix.
• Heat the vegetable oil in a pot over medium-high heat till it shimmers. Use 3 Tbsp. 
• After that, add in the garlic and cook till it stops splattering.
• Lower the heat to medium-low and add the spice mix and constantly stir till it begins to smell great. It should take less than a minute. In the event that you burn the spices at this time, you have to start over, so be careful.
• Add the diluted tomato paste and mix nicely to combine. Slightly turn the heat up, and cook for another minute.
• After that, turn the heat up again to medium-high, and at the same time, add the onion paste. Cook for 3 to 4 minutes, stirring occasionally. Do not worry if it appears somewhat dry. Once the chicken releases its juices while cooking, you ought to be left with a wonderful amount of sauce.
• Lower the heat to medium-low. Add in the chicken and stir slowly.
• Cook it covered until the chicken is done. It should take around 13-15 minutes, or you can check by measuring the inner temperature; it should be around 170F. If you don’t have a meat thermometer, please get one because it is hard to tell when it’s done without one.
• Next, add the spinach and stir to distribute it evenly. If the curry is too thick, add a little bit of water or chicken stock. Allow the chicken saag to simmer for an additional minute or more. Taste if any adjustment is needed. Enjoy

As my friend Mark says, Elk is undoubtedly one of the best exotic game meats, and It’s in the quality range with moose and bison meat. So, when preparing to make this Elk Burger recipe and getting this recipe from my friend Mark, I knew it must be something out of this world.

Just to give you a heads up, these Elk Burgers aren’t your ordinary burgers. These are very expensive at restaurants, like this one at Harbor Light Restaurant is 14$, and that’s a middle price range.

It is possible that you don’t have all the necessary ingredients for this Elk burger. However, you can get them really easily. This may just turn out to be your preferred Elk Burger recipe! I’ve got this recipe from a dear friend of mine, Mark, who specializes in all kinds of burgers. 

Oh, and always use nice buns for these burgers. 

 

Once we take into count how wild game meat compares to beef sold in stores that is hormone-ridden, it’s obvious that elk is the right choice. For each one of these reasons, elk meat has become very popular and still growing in popularity, mainly with people that are health aware. I hope you have enough reasons to truly get your hands on some delicious elk burgers and try this exotic Elk Burger Recipe as soon as possible.

Why Adding Fat to Elk Meat?

The reason is that ground elk meat is indeed lean; the butcher will most likely combine some in suet when processing the elk meat. This is performed to help bind the meat nicely together simply.

But if you’re making your elk burger, think about benefiting from beef fat from your neighborhood butcher. Most butchers will give it for your requirements cost-free or for a lowered price. You’ll need to combine in approx—10% of beef fat with the elk meat. For instance, for each pound of elk meat, mix 1.6 ounces of fat. 

I advise that if you don’t have one in your kitchen, get a kitchen scale; I enjoy working with mine! If you don’t want to deal with a butcher, add 1 -3 TBSP of olive oil to each pound of ground elk burger.

Elk Meat Taste

When people hear the word “venison,” they think of Deer Meat. Can Elk meat be considered venison? We can only find out if we do some research… The truth is that Elk meat is not much different than beef. But it’s a bit sweeter than beef meat.

Interestingly, it doesn’t taste gamey like Deer meat and is ideal for making venison stew. The bad thing is, elk meat may be difficult to find in your local grocery store. In case you do find it, it will, in all probability, be pricy. If, in some cases, you know a hunter who fills your freezer with elk meat, make sure to provide them with a little love at least 😊!

If you feel a bit adventurous, you can try this fantastic Venison Burger recipe. 

How to Season Elk Burgers?

How different is the seasoning for the Elk Burgers from the typical burger recipe? Not very much, but a few of them make quite a difference with their uniqueness. A few of the ingredients I used, and sumac is probably the one you don’t have at your hand, but others are salt, pepper, cloves, onion, and parsley. Let’s just say the outcome was just fantastic.

Serving Suggestions for Elk Burgers

Due to the unique ingredients in this recipe, I don’t recommend the most common ketchup and mustard with your burgers. As an alternative, I’d choose from these: lettuce, mayonnaise, tomatoes, onions, and pickles. You could serve Elk burgers on grilled sourdough, topped with cheddar cheese. Astonishing, it all came together PERFECTLY!

Ingredients

• 1 lb of elk meat ground
• 1/4 tsp of cayenne pepper (if you like)
• 1/3 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tsp of paprika
• 1 tsp of sumac powder
• 1/6 tsp ground cloves
• 3 Tbsp of minced parsley
• 2 Tbsp of minced red onion

How to make Elk Burgers?

• Take the Elk out of the freezer and defrost it.
• Add it in medium size bowl, and add all of the spices.
• Put the onion and parsley into the bowl.
• Mix all of the ingredients together using your hands until thoroughly combined.
• Cover the bowl and place in the fridge for about 2 hours, not less.
• Form the Elk meat mixture into burger patties and cook for about 4 min on the barbecue grill over medium heat.
• Turn the patties and cook the other side for an additional 3 min. In the last minute of cooking, add a slice of cheddar cheese and cook for an additional minute. Serve as you prefer, and enjoy!

This Hibachi Chicken with Fried Rice is a full chicken dinner that is delicious! With vegetables made restaurant-style, fried rice, and very tender chicken, this hibachi recipe is served with a mustard dipping that is a spicy sauce that teleports you to the Japanese kitchen!

If you’ve visited a Hibachi restaurant, you understand that you’re set for both dinner and a presentation! Initially, I went with my family when I was a teen, and now it is a fun date-night restaurant we like to go to a couple of times a year.

If you’re unfamiliar with Japanese Hibachi or teppanyaki, picture sitting around a sizable, hot hibachi grill in which a chef is standing in the middle, preparing a dinner comprised of meat or seafood, vegetables, and rice. While he makes it, he’s entertaining people with food, knife tricks, and some jokes. It’s fun, and the meals are delicious!

Many times, the terms teppanyaki and hibachi are used as the same, however, traditionally, hibachi is made on a barbecue-type grill using charcoal or gas, and teppanyaki is cooked on a griddle.

Some Tips For Making Hibachi Chicken

The originally fried rice was made from leftover rice. So you can use the rice you’ve made in advance rather than cook fresh rice. Use store-bought, precooked rice if the rice tastes similar to restaurant quality.

If you want the grain-free version,  it is possible to substitute it with cauliflower rice. It still tastes great.

You don’t need to toast sesame seeds for the spicy mustard sauce, but it will improve the flavor.

Pin the image below if you like this Japanese Hibachi Chicken Recipe!

Ingredients

• 4 cup of rice cooked
• 4 Tbsp of avocado oil
• 3 tsp of sesame oil
• 1 cup of frozen vegetables
• 1/2 cup of diced onion
• 1 pound of chicken breast
• 1 large zucchini
• 2 cup of baby bella mushrooms
• 1 onion large, cut into slices
• 1 clove of minced garlic
• 6 Tbsp of butter
• 12 Tbsp of soy sauce
• 2 tsp of lemon juice
• salt and pepper
• 2 Tbsp of dry mustard
• 2 tsp of honey
• 1/2 cup of half and half
• 1 Tbsp of hot water
• 1 Tbsp of sesame seeds

How to make Hibachi Chicken with Fried Rice Recipe

For the fried rice

• Using a skillet or wok, heat the avocado oil on medium-high heat.
• Add frozen veggies, and diced onions, and sauté for about 3 minutes or until onions are nearly translucent.
• Push the veggies on the side of the pan.
• Add in eggs, scrambling as you add them to the pan. Stir frequently and cook for about 5 minutes.
• Add in 4 Tbsp of soy sauce, and cook for about one minute.
• To keep the fried rice hot, pack in nicely and firmly into bowls.

For the chicken

•  Make it at the same time as veggies
• Heat 1 Tbsp of avocado and 1 1/2 tsp of sesame oil using the same skillet used for the rice.
• Place the chicken with 3 Tbsp soy sauce, lemon juice, 1 Tbsp butter, salt, and pepper.
• Cook the chicken for about 5-6 minutes or till it’s no longer pink in color. Don’t stir to much, only a few times, so chicken can brown nicely.

For the veggies

• Heat 1 1/2 tsp sesame oil and 1 Tbsp avocado oil on medium heat, using another skillet.
• Add in sliced onion, zucchini, baby Bella mushrooms, 1 Tbsp butter, salt and pepper. Sauté for 6-7 minutes, or till veggies are tender.

For the Mustard sauce

• Toast sesame seeds slightly.
• Mix sesame seed, dry mustard, 2 tsp of honey, half and half, heated water, 1 / 4 cup of soy sauce, and garlic using blender.