Chicken Saag
Chicken Saag is a North Indian dish prepared by simmering chicken with spinach and spices, creating a flavorful and nutritious meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Spinach (fresh, washed and chopped) | 500 | Grams |
| Onion (medium-sized, finely chopped) | 2 | Count |
| Tomato (medium-sized, pureed) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit lengthwise) | 2 | Count |
| Whole Milk Yogurt (whisked) | 200 | Grams |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 200 | Milliliters |
Instructions
- Heat oil in a large pan over medium heat and add cumin seeds. Allow them to sizzle for a few seconds.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and green chilies. Sauté for another minute.
- Add pureed tomatoes and cook until the oil separates from the mixture.
- Stir in coriander powder, cumin powder, turmeric powder, and salt. Cook for 2 minutes.
- Add chicken pieces and cook until they are no longer pink.
- Add chopped spinach and mix well. Cover and cook for 5 minutes.
- Stir in whisked yogurt and water. Simmer for 15-20 minutes until the chicken is cooked through and the sauce thickens.
- Sprinkle garam masala and mix well. Cook for another 2 minutes.
- Serve hot with rice or naan.
Kitchen equipment
Blender or Food ProcessorLarge Pan With Lid