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Chicken Saag

Prep Time30 minutes
Cook Time1 hour
Marinating Time1 day
Total Time1 day 1 hour 30 minutes
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.