Chicken Saag Recipe
Chicken with spinach and light cream. Served with rice.
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Ingredients
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Chicken
Spinach & Gravy
Rice (to serve)
Method
Chicken
- 1
Marinate the chicken
In a bowl combine 0.5 cup plain yogurt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp turmeric, 1 tsp ground cumin, 0.5 tsp red chili powder, 1 tbsp lemon juice and 1 tsp salt. Add the 600 g chicken pieces and mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- 2
Sear the marinated chicken
Heat 1 tbsp oil in a large, heavy skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and add in a single layer. Sear without overcrowding for 2–3 minutes per side until lightly browned (it won't be fully cooked). Work in batches if needed. Transfer seared chicken to a plate and set aside.
Spinach & Gravy
- 3
Blanch and puree the spinach
Bring a pot of water to a rolling boil. Add the 400 g trimmed spinach and blanch for 60–90 seconds until wilted and bright green. Immediately transfer the spinach to an ice bath or very cold water to stop cooking. Drain and squeeze out excess water, then transfer to a blender with the 1 green chili (if using) and 0.5 tbsp garlic paste and 0.5 tbsp ginger paste. Blend to a smooth or slightly coarse puree using about 50–100 ml of water if needed. Reserve.
- 4
Make the onion–tomato base
In the same skillet used for chicken, add 1 tbsp oil and 1 tbsp butter/ghee over medium heat. Add 1 tsp cumin seeds and 1 bay leaf (if using); let them sizzle for 20 seconds. Add the thinly sliced medium onion and cook, stirring, until deep golden brown, 8–10 minutes. Add the chopped tomatoes and cook until they break down and oil begins to separate, about 6–8 minutes.
- 5
Spice and combine with spinach
Stir in 1 tsp coriander powder, 0.5 tsp ground cumin, and the reserved 1 tsp salt (adjust to taste). Cook the spice mixture for 1 minute, then add the spinach puree and the reserved marinade (scrape any marinade from the bowl). Add 150 ml water to loosen the gravy to a medium consistency. Taste and adjust salt or spice level as desired. Bring to a gentle simmer.
- 6
- 7
Finish with cream and spices
Stir in 60 ml light cream and 1 tsp garam masala. Crush and sprinkle 1 tsp kasuri methi over the top, simmer for 1–2 minutes to combine flavors. Adjust seasoning. Turn off heat and sprinkle 2 tbsp chopped cilantro before serving.
Rice (to serve)
- 8
Rinse and soak rice
Rinse 1 cup basmati rice under cold water until the water runs clear to remove excess starch. Optional: soak the rice for 15–20 minutes, then drain.
- 9
Cook the rice
In a small saucepan combine the drained rice, 1.5 cups water, 0.5 tsp salt and 1 tsp butter or oil. Bring to a rolling boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer for 12–15 minutes (or until water is absorbed and grains are tender). Turn off the heat and let rest, covered, for 5 minutes. Fluff with a fork and serve alongside the chicken saag.
