Chicken Saag is best served with Indian flatbread (“roti”) or Naan.
Ingredients
10 oz bag of Spinach leaves or 1 bunch Spinach
12 oz or 2 medium Chicken Breasts cut up into bite-sized pieces.
1 tbsp Oil
1 cup Red Onions (finely chopped)
1 tbsp Ginger-garlic Paste
1/2 cup Tomatoes (finely diced or crushed)
1-2 Green Chillies (to taste)
1/2 tsp Garam Masala
1 tsp Coriander Powder
1/2 tsp Dried Fenugreek Leaves (“Qasuri Methi”)
1/2 tsp Salt (to taste)
Yield: 4 servings
Cooking
1. In a thick-bottomed non-stick pan, heat the oil on medium heat. Add the diced onions and fry until they turn turn light brown; about 6-8 minutes. TIP: Sprinkle some salt on the onions to speed up the browning.
2. Add the Ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
3. Add the Tomatoes and the Coriander Powder and salt and cook for 6-8 minutes until the tomatoes are cooked.
4. Add the Chicken and cook it for about 5 minutes. It should be almost fully cooked at this point. TIP: To verify that the chicken breast pieces are cooked, cut up one of the larger pieces in the pan. to check if it’s still pink inside.
5. Prepare the Spinach: Bring water to a boil in a pot and add the Spinach. Boil for a maximum of 1 minute; the Spinach leaves lose their moisture and become wilted and turn a bright green color. Drain the Spinach and coarsely blend it – it just needs 2-3 pulses in a blender. I use a Hand Blender for the convenience. TIP: Prepare the Spinach when you’re ready to add it to the pot. If you do prepare it in advance, then I recommend you dunk it in a ice water bath to stop the cooking; this will also help preserve the green color.
6. Add in the pureed Spinach and mix well to blend in the onion-tomato base and to coat the Chicken completely. Add Garam Masala and Dried Fenugreek Leaves. Cook for about 4-5 minutes on low heat to let the flavors build up and delicious Chicken Saag is ready!
Enjoy and curry on!
- 10 oz bag of Spinach leaves or 1 bunch Spinach
- 12 oz or 2 Medium Chicken Breasts cut up into bite-sized pieces.
- 1 tbsp Olive Oil
- 1 cup Diced Red Onions
- 1 tbsp Ginger-garlic Paste
- ½ cup Diced/Crushed/Pureed Tomatoes
- 1-2 Green Chillies (optional, add more if you would like it spicier)
- ½ tsp Garam Masala
- 1 tsp Coriander Powder
- ½ tsp Dried Fenugreek Leaves ("Kasuri Methi")
- ½ tsp Sea Salt (adjust to taste)
- Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions and sprinkle a little salt on the onions to speed up the cooking.
- Fry the onions for about 6-8 minutes, they should be soft and starting to turn light brown.
- Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
- Add the tomatoes and the coriander powder and salt and cook for 6-8 minutes until the tomatoes are cooked.
- Add the Chicken and cook it for about 5 minutes. It should be almost fully cooked at this point. If you're not sure cut up one of the larger pieces in the pan to check if it's still pink inside.
- Prepare the Spinach: Bring water to a boil in a pot and add the Spinach. Boil for about 2 minutes until the Spinach is all wilted and drain the Spinach in a colander. You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just give it 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.
- Add in the pureed Spinach and mix well to blend in the onion-tomato base and to coat the Chicken completely.
- Add garam masala and dried fenugreek leaves. Cook for about 4-5 minutes on low heat to let the flavors build up and delicious Chicken Saag is ready!
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