Chicken Saag

Chicken Saag

30
ortizjoseph 0

"Classic Indian dish made with chicken and spinach. Serve with basmati rice."

Ingredients

1 h 45 m servings 450 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
  2. Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
  3. Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
  4. Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.
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Reviews

30
  1. 42 Ratings

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Awesome flavors! I modified it a bit in the interest of time by using a store-bought rotisserie chicken and my electric pressure cooker. I only used one bag of pre-washed spinach and used 5 tsp ...

This is an incredible recipe that takes time and effort. It is worth every minute it takes. The 2nd time I made it, I subbed rinsed canned garbanzos and a cube of bullion instead of chicken. Sti...

This is a great recipe but use rounded spoons on ALL of the spices you'll be happy you did, it needs a little more spice. I have made this several times and it is perfection with rounded spoonfu...

Wow! Thank you so much for posting this! We are only able to have authentic Indian food when we travel out of a major airport two hours from home. This is a wonderful, scrumptious copy of the ch...

Stunning!!breakfast lunch and dinner!

This was great and was even better without chicken. I added some curry to it and used 1/4 tsp ground cloves rather than whole. I served it over basmati rice. Will definitely make again! Thanks!

Great recipe! I didn't have sour cream, so I subbed in yogurt, and I replaced the turmeric and cardamom I didn't have with curry powder. Tastes just like the chicken saag at my favorite Indian...

I've made this a few times, and it is really delicious. I've played around with the ratios, and I've taken to adding more onion and Cayenne pepper. It adds a really nice back of the tongue hea...

I liked this, but I had to doctor it to make it more like what it's like in Indian restaurants. I had read reviews saying that it was a bit bland, which was hard to imagine, given all the spice...