Chicken Saag
Chicken cooked in spinach leaves based curry. Best served with roti or rice.
access_time
105 minutes
local_dining
6 servings
- ¼cup vegetable oil
- 1 chicken (3 pound whole, cut into pieces)
- 2 pound spinach (fresh, rinsed and chopped)
- ¼cup water
- 2 onions (large, minced)
- 5 clove garlic (minced)
- 1 (1 inch) piece fresh ginger root (, minced)
- tomatoes (1 (14.5 ounce can crushed)
- 1 teaspoon coriander (ground)
- ½teaspoon cayenne pepper (or more to taste)
- ½teaspoon turmeric (ground)
- 2 cardamom pods
- 2 cloves (whole)
- 1 teaspoon salt
- 1 tablespoon water (if needed)
- ¼cup milk
- 1 teaspoon garam masala
- 6 tablespoon sour cream
- 2 tablespoon butter
Method
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1. Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side.
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2. Set the chicken aside.
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3. Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat.
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4. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped.
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5. Set the spinach aside.
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6. Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes.
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7. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes.
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8. Pour in the milk, stir to combine, and return the chicken pieces to the skillet.
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9. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes.
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10. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
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11. Stir in sour cream, and bring the mixture just to a simmer.
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12. Remove from heat and stir in butter.