Instant Pot Chicken Saag
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Course
Main Course, Dinner
-
Cuisine
Indian
Instant Pot Chicken Saag
Description
This Instant Pot Chicken Saag recipe uses chicken thighs or breasts cut into cubes, cooked with a large amount of fresh spinach and a blend of spices including coriander, turmeric, garam masala, and cumin seeds. Garlic, ginger, onion, and green chilies add pungency and heat, while ghee is used for sautéing to enrich the flavor.
The cooking method leverages the pressure cooker to rapidly tenderize the chicken and wilt the spinach. After cooking, the spinach and onions are pureed into a smooth sauce, which is then combined back with the chicken pieces. Garam masala and optional dried fenugreek leaves (kasuri methi) are stirred in for final seasoning, then simmered briefly with the lid partially covering to prevent splatter.
The resulting curry is creamy and mildly spiced, nicely balanced by the fresh herbs and aromatics. It is traditionally served hot alongside basmati rice or Indian flatbreads like rotis, making it a hearty, nutritious dish.
Ingredients
- 1 pound chicken thighs or breasts, cut into cubes
- 1 pound spinach
- 2 tablespoon ghee
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1 inch ginger piece
- 1 white onion chopped
- 3 green chilies adjust as per spice preference
- 1 tablespoon ground coriander
- ¼ teaspoon turmeric powder
- salt to taste
- 2 teaspoons garam masala powder
- 2 teaspoon dried fenugreek leaves optional, kasuri methi
- water
For garnish
- Coriander fresh leaves
- yogurt few drops, thick
Instructions
- Heat up Instant Pot in saute mode and add ghee.
- Saute cumin seeds, ginger & garlic pieces, onions and green chilies.
- Sprinkle in coriander powder, turmeric powder and salt.Pour about ½ cup water.
- Add loads of spinach and chicken pieces into the pot. Make sure to separate the chicken pieces, they will stick to each other when you pressure cook.
- Close lid and cook for 8 minutes in “pressure cook” setting.
- Once cooking time is over, manually release the pressure in the pot with a kitchen towel in your hand. Be careful, the liquids may splutter out while releasing pressure.
- Remove chicken pieces out in a bowl. Blend rest of the ingredients using stick blender into a smooth sauce.
- Add chicken pieces back.
- Sprinkle garam masala and dried fenugreek leaves (optional).
- 10. Simmer for 2-3 minutes with a glass lid to cover (curry sauce will splutter).
- 11. Serve hot with basmati rice or rotis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 0g | |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
