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How to Make Indian Chicken Saag - A Step-by-Step Guide

Indian Chicken Saag is a classic North Indian dish that is bursting with flavor and packed with nutrition. This dish is a scrumptious combination of tender, succulent chicken pieces and vibrant, nutrient-rich spinach, cooked in a fragrant blend of Indian spices. Whether you are a fan of Indian cuisine or simply love trying new and exciting dishes, this recipe is sure to become a favorite in your kitchen.

Chicken Saag, also known as chicken and spinach curry, is a popular dish in India...

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Ingredients

  • 2 ½ pounds boneless, skinless chicken thighs, cubed
  • 2 tablespoons olive oil, divided, or more as needed
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons ground coriander, divided
  • 2 teaspoons garam masala, divided
  • salt and ground black pepper to taste
  • 1 (8 ounce) package fresh spinach
  • ¼ tablespoon butter
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 3 fresh red chile pepper, minced
  • 2 tablespoons minced fresh ginger root
  • 5 fresh curry leaves
  • 5 cardamom pods
  • 1 teaspoon mustard seed
  • 1 teaspoon ground turmeric
  • ½ (8 ounce) can tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1 teaspoon honey
  • 12 ounces paneer, diced
  • ¼ cup heavy cream, or more to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
  • Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
  • Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
  • Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
  • Remove from heat. Add chicken and stir in paneer and heavy cream.

    • Nutrition

    530 cal.

    • Total Fat: 32g
    • Saturated Fat: 10g
    • Cholesterol: 141mg
    • Sodium: 875mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 43g
    • Vitamin C: 55mg
    • Calcium: 159mg
    • Iron: 6mg
    • Potassium: 1105mg

    Categories

    Indian recipes
    Chicken recipes
    Curry recipes
    Spicy recipes