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Chicken Saagwala

Chicken Saagwala

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
simplysadie03

simplysadie03

If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
  2. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.
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Reviews

Bruce
29

Bruce

9/12/2011

Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See http://www.foodnetwork.com/recipes/guys-big-bite-/coconut-rice-and-peas-recipe/index.html for the rice recipe. ENJOY!!

Rordon Gamsey
13

Rordon Gamsey

10/7/2011

Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers.

Annie
3

Annie

10/10/2012

This is an excellent recipe and I will definitely be making it again. Thanks for sharing.

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