Chicken Saag Recipe
This chicken saag recipe is Indian curry at its finest, made with spinach or other greens, lots of chicken and the perfect seasoning blend simmered in a creamy sauce. Quick and easy to make!
Servings: 4
Calories: 283kcal
Ingredients
- 1 pound chicken thighs chopped, or use chicken breast
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped
- 1 serrano pepper chopped (optional, for more heat)
- 4 cloves garlic chopped
- 1 teaspoon fresh ginger chopped
- 1 pound spinach chopped
- 1 tablespoon garam masala
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon coriander
- Salt and pepper to taste
- 1/2 cup milk or use heavy cream
- 1/2 cup plain yogurt
- 1 tablespoon butter
Instructions
- Season the chicken with salt and pepper and set aside.
- Heat the oil in a large pan to medium heat. Add the onion and peppers and cook for 5 minutes, or until they soften.
- Add the chopped chicken and cook, stirring a bit, for 5 minutes, or until the chicken cooks mostly through.
- Add the garlic and ginger and stir. Cook for 1 minute, until the garlic becomes fragrant.
- Add the spinach a handful at a time and cook it down, stirring as you go. Cook for 5 minutes. The spinach will break down considerably.
- Stir in the seasonings and the milk. Stir to make sure everything is evenly incorporated. Simmer for 15 minutes.
- Bring the curry to a quick boil, then remove from heat. Stir in the yogurt until it is fully incorporated.
- Swirl in 1 tablespoon butter for added richness.
- Garnish and serve! I like to serve mine with rice and some pita bread to sop up the creamy curry sauce.
Nutrition
Calories: 283kcal | Carbohydrates: 12g | Protein: 28g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 246mg | Potassium: 1084mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11083IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 4mg