Chicken Tikka Saag Recipe
Boneless pieces of chicken tikka mixed in a spinach sauce with Himalayan herbs and various Indian spices.
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Ingredients
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Chicken Tikka
Spinach Sauce
Method
Marinate the Chicken
- 1
Prepare the Marinade
In a large bowl, combine plain yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric powder, lemon juice, and salt. Mix well to create a smooth marinade.
- 2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight for the best flavor.
Cook the Chicken
- 3
Preheat the Grill or Oven
Preheat your grill or oven to 200°C (392°F).
- 4
Cook the Chicken
Place the marinated chicken pieces on the grill or on a baking tray in the oven. Cook for about 15-20 minutes or until the chicken is cooked through and slightly charred, turning once halfway through.
Prepare the Spinach Sauce
- 5
- 6
Add Tomatoes and Spices
Stir in the pureed tomato and slit green chili. Add coriander powder and salt to taste. Cook for 5-7 minutes until the mixture thickens and oil starts to separate.
- 7
Cook the Spinach
Add the fresh spinach leaves to the pan and cook until wilted, about 3-4 minutes. Allow the mixture to cool slightly, then blend until smooth.
- 8
Combine Chicken and Sauce
- 9
Add Chicken to Sauce
Once the chicken is cooked, cut it into bite-sized pieces (if not already done) and add it to the spinach sauce. Stir well to coat the chicken with the sauce.
- 10
Simmer Together
Allow the chicken and sauce to simmer together for about 5 minutes to allow the flavors to meld.
