Chicken saag is a classic Indian dish made with chicken, spinach, spices, and sour cream. Serve with basmati rice.
- vegetable oil : 0.25 cup
- (3 pound) whole chicken, cut into pieces : 1 piece
- fresh spinach, rinsed and chopped : 2 pound
- water : 0.25 cup
- onions, minced : 2 piece
- garlic, minced : 5 clove
- (1 inch) piece fresh ginger root, minced : 1 piece
- (14.5 ounce) can crushed tomatoes : 1 can
- ground coriander : 1 tsp
- salt : 1 tsp
- cayenne pepper, or more to taste : 0.5 tsp
- ground turmeric : 0.5 tsp
- cardamom pods : 2 piece
- whole cloves : 2 piece
- water, if needed : 1 Tbsp
- milk : 0.25 cup
- garam masala : 1 tsp
- sour cream : 6 Tbsp
- butter : 2 Tbsp
Stages of cooking
Heat oil in a large skillet over medium heat; add chicken pieces and cook until browned, about 8 minutes per side. Set chicken aside.
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.
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.
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.
Stir in sour cream and bring to a simmer. Remove from heat and stir in butter.