Chicken Saag

Chicken Saag

22 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
ortizjoseph
Recipe by  ortizjoseph

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (22)

Rate This Recipe
Stacey06
14

Stacey06

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 of a garlic ginger paste that I keep in the fridge. I chopped the chicken and ended up with about 2 cups, which I added to the sauce and cooked on low pressure for 5 min. The chicken fell apart and blended well. After adding the spinach, I cooked it on low pressure for 8 min. Lastly, I only used 1/8 tsp of cayenne since I was feeding toddlers. Really, really good over basmati rice. Thank you!

SUGARMONKEY
8

SUGARMONKEY

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. Still great. This will be a recipe I keep always.

aageery
5

aageery

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 spoonfuls. I also use use just over 2 lbs of spinach and put it in the food processor. I have got nothing but amazing comments on this. People beg me to make it again.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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