Chicken saag is a classic Indian dish made with chicken, spinach, spices, and sour cream. Serve with basmati rice.
Ingredients
- vegetable oil: 0.25 cup
- whole chicken: 1 piece (3 pound, cut into pieces)
- spinach: 2 pound (chopped, fresh)
- water: 0.25 cup
- onions: 2 piece (minced)
- garlic: 5 clove (minced)
- ginger root: 1 piece (1 inch piece, minced, fresh)
- tomatoes: 1 can (14.5 ounce can, crushed)
- ground coriander: 1 tsp
- salt: 1 tsp
- cayenne pepper: 0.5 tsp (to taste)
- ground turmeric: 0.5 tsp
- cardamom pods: 2 piece
- whole cloves: 2 piece
- water: 1 Tbsp (if needed)
- milk: 0.25 cup
- Garam Masala: 1 tsp
- sour cream: 6 Tbsp
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium heat; add chicken pieces and cook until browned, about 8 minutes per side. Set chicken aside.
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Place spinach into a large pot with 1/4 cup of water; bring to a boil, cover, and remove from heat. Allow spinach to steam for about 10 minutes; transfer into a blender and pulse until very finely chopped. Set spinach aside.
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Place onions, garlic, and ginger into the skillet; fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in tomatoes, ground coriander, salt, cayenne pepper, turmeric, cardamom, and cloves; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes.
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Pour in milk and stir to combine. Add browned chicken pieces; bring to a simmer, reduce heat, cover, and simmer until chicken is tender, about 20 minutes. Stir in spinach and garam masala; cook until spinach starts to stick to the skillet, about 15 minutes.
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Stir in sour cream and bring to a simmer. Remove from heat and stir in butter.
