Saag chicken

Saag chicken

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This home-style recipe is healthier than many of the restaurant versions of this dish, and it does not use bicarbonate of soda to retain the green colour of the spinach – as is the usual practice in commerical Indian cooking. As a result, this dish preserves all the vegetable’s vitamins and minerals. The combination of chicken with spinach works really well, with the spinach providing a thick base and a fresh, slightly astringent taste to the curry. Serve it with Pulao Rice and Parathas or Chapattis.

Ingredients

Quantity Ingredient
60ml vegetable or canola oil
1 large onion, chopped
1 tablespoon Ginger paste
1 tablespoon Garlic paste
2 tablespoons plain yoghurt
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon dried fenugreek leaves
1/2-1 teaspoon salt, or to taste
1kg boneless, skinless chicken thighs, each cut into 6 pieces
600g english spinach, washed thoroughly and roughly chopped
Pulao rice, to serve
Parathas, to serve
or Chapattis, to serve

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 5–7 minutes, or until brown. Stir in the ginger and garlic pastes and cook for 2 minutes.
  2. Stir in the yoghurt, coriander, chilli powder, fenugreek leaves and salt. Add up to 125 ml water, 1 tablespoon at a time, until the mixture forms a thick sauce.
  3. Add the chicken, stir to mix through the sauce, then cover, reduce the heat to low and simmer for about 30 minutes, or until the chicken is three-quarters cooked.
  4. Stir in the spinach, then cover and simmer for a further 6 minutes, or until the spinach is cooked.
  5. Alternatively, if you prefer the spinach to form a really smooth purée, blanch the spinach in a large saucepan of boiling water for 2 minutes. Drain, allow to cool a little, then purée in a food processor. Add the spinach purée to the three-quarters-cooked chicken and stir through, then cover and simmer for 2–3 minutes to heat through. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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