Chicken Saag

13 Reviews

Prep: 30 min
Cook: 1 hr 15 min
Ready In: 1 hr 45 min

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

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Metric US

Original recipe yields 6 servings

Directions

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.
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.
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.
Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition

Amount Per Serving (6 total)

Calories
450 cal
22%

Fat
25.6 g
39%

Carbs
18.2 g
6%

Based on a 2,000 calorie diet

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Reviews (13)

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Stacey06

May. 17, 2011

"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 g..." See morearlic 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

Jul. 31, 2011

"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 gre..." See moreat. This will be a recipe I keep always."

Peggy

Jul. 23, 2011

"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 chicken ..." See moresaag I had the last time we traveled. I made it exactly as written, and it tastes almost exactly like that which I had in the Indian restaurant, without the high price tag or two hour commute. I served it over brown rice I'd sprinkled with cilantro, and it was soooooo delicious!!!!!"

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