Chicken Saag (Chicken with Spinach)
If you like spinach you will love this flavorful Chicken Saag recipe. This is a popular Norh Indian dish where tender boneless pieces of chicken are cooked in a creamy spinach sauce. Saag refers to common leafy green vegetables.
Ingredients:
Serves 4
- 8 oz/225 g fresh spinach leaves
- 8 skinless chicken thighs pieces
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp, finely grated ginger
- 1-2 green chilies
- 4 tbsp water
- 4 cloves
- 4-6 cardamom seeds
- ½ tsp grated cinnamon stick
- 2 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp chili powder
- 1 tsp turmeric
- 1 tsp paprika powder
- 8 black peppercorns
- ½ cup water
- 1-2 bay leaves
- 4 tbsp yogurt or heavy cream, half and half plus extra to garnish
- 2 tomatoes, chopped
- salt to taste
- 4 tbsp oil
How to make Chicken with Spinach (Chicken Saag):
- Clean the spinach and place the spinach in a large pan with just little hot water to cover it and blanch/cook for 3 minutes, or until wilted.
- Transfer to a food processor or blender, add the green chili, ginger, garlic and water. Process until smooth. (The other option is just add chopped blenched spinach when the chicken is nearly cooked).
- Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.
- Add the onion, stir fry for few minutes, then add finely chopped garlic and ginger. Cook stiring it on medium heat for 7 minutes or until gold.
- Add the tomatoes and cook for 3 minutes breaking them up with a wooden spoon.
- Add the chili powder and salt to taste.
- Stir in the spinach mixture. Add some water and simmer for 5 minutes.
- Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.
- Add the yogurt, or cream, 1 tbsp at a time, stirring well after, for and additional 5 minutes. Serve immediately garnished with cream, julienne ginger, coriander leaves.
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