Chicken Saag
Tender chicken cooked in a creamy spinach curry with aromatic spices and fresh ginger-garlic. A classic Indian dish that's rich, flavorful, and perfect served with rice or naan.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 10 oz fresh spinach
- 3 tbsp ghee or vegetable oil
- 1 large onion, diced
- 2 tbsp ginger, minced
- 4 cloves garlic, minced
- 1 green chili, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ cup tomato puree
- ½ cup heavy cream or yogurt
- 1 tsp salt
- 1 cup water
Instructions
- 1
Cut chicken breasts into bite-sized pieces and set aside.
- 2
Blanch fresh spinach in boiling water for 1-2 minutes, then shock in ice water. Drain and puree in a blender until smooth.
- 3
Heat ghee in a large skillet over medium heat. Add diced onion and sauté until golden, about 5 minutes.
- 4
Add minced ginger, garlic, and green chili. Cook for 1-2 minutes until fragrant.
- 5
Add cumin, coriander, turmeric, and red chili powder. Stir constantly for 30 seconds to bloom the spices.
- 6
Add tomato puree and cook for 2-3 minutes, stirring occasionally.
- 7
Add chicken pieces and cook for 3-4 minutes until the exterior is sealed.
- 8
Pour in water and bring to a simmer. Cook uncovered for 10-12 minutes until chicken is nearly cooked through.
- 9
Stir in spinach puree and garam masala. Simmer for 5 minutes.
- 10
Remove from heat and stir in heavy cream or yogurt. Taste and adjust salt as needed.
Tools you’ll need
- 12-inch skillet
- large pot
- blender
- cutting board
- chef's knife
- measuring spoons
- wooden spoon
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