Chicken Saag
Old Town Spice Shop
Rated 5.0 stars by 1 users
Category
Indian
Cuisine
Indian
Prep Time
1
Cook Time
30 minutes
Calories
430
Chicken Saag: A Vibrant Journey to Indian Flavor
Chicken Saag, meaning "mustard greens" in Hindi, is a classic North Indian dish that's both comforting and flavorful. Imagine tender chicken pieces bathed in a rich, emerald green gravy made with fresh spinach or mustard greens. The aromatic blend of spices like cumin, coriander, and garam masala creates a warm and inviting aroma.
This recipe is:
- Easy to follow: The steps are simple, requiring minimal prep work, making it a perfect weeknight dish.
- Customizable to your spice preference: Dial up the heat with a touch of chili powder or keep it mild for a family-friendly option.
- Packed with nutrients: Spinach or mustard greens add a dose of vitamins and minerals, while lean chicken provides protein.
Chicken Saag is a versatile dish. Serve it over fluffy basmati rice, with naan bread for scooping up the flavorful sauce, or even enjoy it with a side of roasted vegetables.
Get ready to embark on a delicious journey to India with this satisfying and flavorful recipe!
Ingredients
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¼ cup vegetable oil
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1-3 lbs chicken in pieces
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2 lbs fresh spinach
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¼ cup water
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2 large onions, chopped
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5 garlic cloves, minced
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1” fresh ginger, minced
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14.5 oz can crushed tomatoes
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1 tsp ground coriander
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½ tsp cayenne
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½ tsp turmeric
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2 green cardamom pods
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2 whole cloves
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1 tsp salt
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¼ cup milk
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1 tsp garam masala
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6 Tbsp. sour cream
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2 Tbsp. butter
Directions
Heat oil in a Dutch oven over medium heat, fry chicken pieces until brown, remove chicken and set aside.
Place onions, garlic and ginger in chicken drippings and cook over medium heat, stirring frequently until lightly browned, about 10 minutes.
Add in tomatoes, coriander, cayenne, turmeric, cardamom, cloves and salt. Add 1 Tbsp. water and cook 10 minutes stirring frequently. Pour in milk and combine, return chicken to pan and simmer 20 minutes.
Place spinach on steaming rack in large pot with water, bring to a boil, cover the pan and remove from heat. Allow the spinach to steam for 10 minutes, remove from steamer and place in blender and blend until finely chopped.
Stir the spinach and garam masala into the chicken and cook 15 minutes, until the spinach starts to stick to the pan.
Stir in sour cream and bring to a simmer. Remove from heat and stir in butter, then serve.
Recipe Note
Serve it over fluffy basmati rice, with naan bread for scooping up the flavorful sauce, or even enjoy it with a side of roasted vegetables.
Chicken Saag