Chicken Saag Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Servings
4
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Calories
283 kcal
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Course
Main Course
Chicken Saag Recipe
Description
This Chicken Saag recipe starts by seasoning chopped chicken and cooking it with sautéed onions and peppers to build a flavorful base. Aromatic garlic and fresh ginger are added, followed by fresh spinach cooked gradually until it wilts and breaks down, blending with the softened chicken. A combination of Indian spices such as garam masala, cayenne pepper, turmeric, cumin, cardamom, and coriander is stirred in to season the curry thoroughly.
The addition of milk and plain yogurt enriches the sauce, lending a creamy texture and mild tang, tempering the spices. The curry simmers to blend flavors fully before finishing with butter to add richness and a smooth finish. The dish offers a balance of tender chicken, earthy spinach, and warm spices in a creamy sauce.
Chicken Saag can be served with rice and flatbread like pita to soak up the flavorful sauce, making for a hearty and satisfying meal. The jalapeno and optional serrano peppers introduce varying levels of heat, adjustable to personal preference.
Ingredients
- 1 pound chicken thighs chopped, or use chicken breast
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 1 jalapeno pepper chopped
- 1 Serrano pepper chopped (optional, for more heat)
- 4 cloves garlic chopped
- 1 teaspoon ginger chopped, fresh
- 1 pound spinach chopped
- 1 tablespoon garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon Turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon Coriander
- salt to taste
- black pepper to taste
- 1/2 cup milk or use heavy cream
- 1/2 cup PLAIN yogurt
- 1 tablespoon butter
Instructions
- Season the chicken with salt and pepper and set aside.
- Heat the oil in a large pan to medium heat. Add the onion and peppers and cook for 5 minutes, or until they soften.
- Add the chopped chicken and cook, stirring a bit, for 5 minutes, or until the chicken cooks mostly through.
- Add the garlic and ginger and stir. Cook for 1 minute, until the garlic becomes fragrant.
- Add the spinach a handful at a time and cook it down, stirring as you go. Cook for 5 minutes. The spinach will break down considerably.
- Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer for 15 minutes.
- Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated.
- Swirl in 1 tablespoon butter for added richness.
- Garnish and serve! I like to serve mine with rice and some pita bread to sop up the creamy curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 246mg | 10% |
| Potassium | 1084mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 11083IU | 222% |
| Vitamin C | 41mg | 46% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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