After looking at many Chicken Saag recipes we decided to create our own. This is a classic Indian dish with a thick rich creamed spinach curry. We prefer chicken but saag can be made with other proteins as well.
Chicken Saag
Servings: 4 – 8
Ingredients
Marinade
- ½ c Greek Yogurt
- 2 tsp Garam Masala
- 1 tsp Tumeric
- 1 tsp Cumin
- ½ tsp Coriander
- ½ tsp Fenugreek
- 1 dash Szechuan Pepper
Saag
- 6 Chicken Thighs boneless skinless
- 1 White Onion
- Ghee
- ⅜ c Fresh Ginger
- 3 cloves Garlic
- 1 Jalapeño
- 1 tsp Cardamom
- 3 tbsp Garam Masala
- 2 tbsp Fenugreek
- 2 tsp Turmeric
- 1 tsp Coriander
- 2 tsp Cumin
- ½ tsp Szechuan Pepper
- 2 dash Hot Spice (ours)
- 2 tbsp Tomato Paste
- 1 c Crushed Tomatoes
- 2 box Chopped Spinach
- ½ c Greek Yogurt
- ½ c Heavy Cream
- 1 tbsp Sugar
Instructions
- Chop chicken into bit size bits. Add to a bowl with ½ cup of greek yogurt and marinade spices. Mix and cover. Let marinate in the fridge overnight.
- Remove chicken from fridge.
- Chop onion and set aside.
- Chop jalapeño, peel and thinly slice ginger, and mince garlic. Set aside.
- In a blender lightly pulse one box of spinach and set aside. It should be finely chopped not pureed.
- In a large pan over medium heat, add ghee and sauté onions until soft.
- Add ginger, garlic, and jalapeño and continue to cook for 5 minutes.
- Add spices and continue to cook until fragrant, about a minute or two.
- Add tomato paste and stir until mixed in.
- Add crushed tomato and all spinach and bring to a simmer.
- Add ½ cup of greek yogurt and heavy cream and return to a simmer, then stir in sugar.
- Add chicken and simmer until cooked through, about 30 minutes.
Notes
- Works well served with naan and/or rice.
- You can adjust the spice level by adding more or less jalapeño spine and/or pepper.
- The fresh ginger will make the Saag taste spicy, if you find that it still taste to spicy after cutting back on the jalapeño and pepper you can substitute 2 tsp of pre-crushed or dried ginger.