Saag Chicken
Succulent chicken in a vibrant, spiced spinach curry.
⏱️ 60 min🍽️ Serves 1
🔥 420 kcal💪 45g protein🍚 12g carbs🥑 22g fat🌾 5g fibreper serving
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Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🥬500 g fresh spinach
- 🧅1 large onion
- 🧄2 tbs ginger-garlic paste
- 🍅2 tomatoes
- 🍦½ cup plain yogurt
- 🧡1 tsp turmeric powder
- 🌰1 tsp cumin powder
- 🌿1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🧈2 tbs ghee or oil
- 🧂 salt, to taste
- 🍃¼ cup fresh cilantro, chopped
Pro tips
- For extra richness, add a tablespoon of cream or coconut milk at the end.
- Adjust spice levels by adding green chilies with the ginger-garlic paste.
- Serve hot with basmati rice, naan, or roti for a complete meal.
- Ensure spinach is thoroughly drained to prevent a watery curry.
Method
- 1Wash spinach thoroughly. Blanch in boiling water for 1-2 minutes, then immediately transfer to an ice bath to retain color. Drain well and blend into a smooth purée.
- 2Cut chicken into 1-inch pieces. Marinate with yogurt, turmeric, cumin, and coriander powder for at least 15 minutes.
- 3Heat ghee or oil in a large pot or Dutch oven over medium heat. Sauté finely chopped onion until golden brown, about 8-10 minutes.
- 4Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in chopped tomatoes and cook until softened and the oil separates, about 5-7 minutes.
- 5Add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is seared on all sides, about 5-7 minutes.
- 6Pour in the spinach purée and salt to taste. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is tender and cooked through.
- 7Stir in garam masala. Garnish with fresh cilantro before serving.