this.props.promoText
Spiced Chicken Saag Kadai
In a sizzling skillet, the chicken thighs are coated in a medley of aromatic spices. As they sizzle, the flavors infuse, creating a tantalizing aroma. Next, a rich blend of saag sauce, kadai sauce, and luscious heavy cream is added, creating a velvety texture. A pinch of salt and sugar elevates the flavors, resulting in a harmonious blend. This dish is a true delight for those seeking a creamy and flavorful chicken creation.
Nutritional facts
Protein
35g
Carbs
66g
Calories
850
Fat
50g
Ingredients
Chicken Thigh, Turmeric, Fenugreek, Red Onion, Cumin, Avocado Oil, Black Pepper, Cumin, Garam Masala, Garlic, Spinach, Sugar, Heavy Cream, Basmati Rice, Kosher Salt, Thai Green Peppers, Lemon Juice, Ginger, Canola Oil, Canned Tomato, Paprika
Reviews
4.2
Based on 143 reviews
Dana Rushing · 12/24/24
More Bhanu Kakaraparthi and Brad Turner’s delicious meals
About Bhanu Kakaraparthi and Brad Turner
ntroducing Bradley and Bhanu, a dynamic duo that combines their talents to create an extraordinary culinary experience at Rock N Grill Indian Cuisine & Bar, the top-rated restaurant in Round Rock, TX.Bradley brings a unique perspective to the culinary world. Hailing from Baton Rouge, Louisiana, his love for cooking was nurtured by the rich food culture of his hometown. Along his culinary journey across the United States, from DC to San Francisco and Miami, Bradley honed his skills and developed a distinctive style that blends creativity, flavor, and innovation.Bhanu, a passionate chef and owner of Rock N Grill Indian Cuisine & Bar, hails from Andhra Pradesh, India. Inspired by his cultural heritage, Bhanu’s culinary expertise shines through in the authentic flavors and traditions showcased at his renowned restaurant. With meticulous attention to detail and a commitment to using the finest ingredients, he crafts dishes that transport guests to the vibrant streets of India.Together, Bradley and Bhanu have created a culinary haven where the best of both worlds collide.
You can find Bhanu Kakaraparthi and Brad Turner’s meals in...