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Chicken with spinach curry
(Chicken saag)
Chicken saag (Chicken curry with spinach) is one of the delicious north Indian traditional dish. It is an amazing combination of chicken and spinach. When chicken and spinach cooked together with onion, garlic and tomatoes it makes an awesome main meal dish. It provides protein and vegetable into one dish.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
Chicken is well liked all over India, and every reign has different style of cooking. Chicken is cooked with different combination of vegetables. Chicken saag is a wonderful blend of chicken curry and spinach. Serve this tasty dish with Naan, chapattis and rice.
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Ingredient: 1 10 oz frozen chopped Spinach pack or 2 pounds fresh chopped spinach 3/4 Pound boneless chicken breast or boneless Chicken thighs 2 Medium Onions 1 Tablespoon minced garlic 2 Medium size ripe tomato or 2 tablespoons tomato sauce. 1 Medium green chili - chopped 2 Tablespoons plain yogurt (optional) 1 Tablespoon fresh grated ginger 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder ½ Teaspoon garam masala or to your taste 2 Small Bay Leaves 3 Tablespoons vegetable oil 1 Tablespoon melted butter or Ghee 1½ Salt or to your taste 2 Tablespoons chopped coriander leaves Cooking measurement conversion Measurement converter |
Onions, Tomatoes, Ginger. Garlic
Green chili, Bay leaves & Yogurt 
Boneless Chicken Thighs
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Directions:
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked the frozen chopped Spinach)
1. Thaw the spinach. If using fresh spinach then wash and chop the spinach.
(I cooked the frozen chopped Spinach)
Frozen chopped Spinach
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Fresh chopped Spinach
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2. Wash the Chicken and trim away excess fat and cut into one inch pieces and
place it in a bowl. (I cooked the boneless thighs because thigh meat stay soft
after cooking and breast meat becomes little hard. I also think it is easier to
cut the chicken with scissor then knife.)
place it in a bowl. (I cooked the boneless thighs because thigh meat stay soft
after cooking and breast meat becomes little hard. I also think it is easier to
cut the chicken with scissor then knife.)
Cut the Chicken pieces
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Chicken Pieces
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3. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
4. On high heat add the oil in a nonstick frying pan or heavy bottom stainless
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
be coarse.
4. On high heat add the oil in a nonstick frying pan or heavy bottom stainless
steel pan. Add minced onion and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
Mince Onion & Garlic
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In a pan add oil & minced Onion & Garlic & fry
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5. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
6. Once all the water evaporated from the onions reduce the heat to medium and
fry for 8 to 10 minutes or until onions become light brown.
and puree.
6. Once all the water evaporated from the onions reduce the heat to medium and
fry for 8 to 10 minutes or until onions become light brown.
Puree Tomatoes
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Onion become light brown
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7. Add coriander powder, red chili powder, turmeric powder and mix with fried
onions and fry for few seconds.
onions and fry for few seconds.
Add Coriander powder, Red chili powder & Turmeric powder
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Mix the spices with fried Onions
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8. Add tomato puree or tomato sauce and yogurt, mix everything together. With the tomatoes and yogurt onion masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water evaporates quickly and then turn the heat down.
Add Tomato puree
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Add yogurt and mix
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9. Frequently keep stirring the onion masala, once all the water evaporated
and you see the oil in the pan that means onion masala is done.
10. Now add thawed or chopped spinach, salt Bay leaves, and 1 cup of water mix
them together, cover the pan and cook on medium heat for 15 to 20 minutes
or until spinach change its green color to yellowish green
and you see the oil in the pan that means onion masala is done.
10. Now add thawed or chopped spinach, salt Bay leaves, and 1 cup of water mix
them together, cover the pan and cook on medium heat for 15 to 20 minutes
or until spinach change its green color to yellowish green
Onion Masala is done
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Add chopped spinach
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Mix the spinach with onion masala & add Bay leaves
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Cover the pan & cook
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11.Now add chicken pieces add more water if required, cover the pan and
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
cook for about 10 minutes. (Chicken does not take long to cook and you do
not want to over cook the chicken),
Spinach is cooked
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Add chicken pieces
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Mix the chicken well with the spinach
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Cover the pan and cook
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12. Add grated ginger and chopped green chilies, sprinkle some garam masala
and mix with the chicken and spinach and cook for another 5 to 8 minutes.
While cooking keep string periodically
13. Once chicken become tender and you have desired consistency add 1
tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you
wish you can skip adding butter.
14. Once you have the desired taste and consistency turn the stove off
15. When ready to serve remove bay leaves and transfer the curry in a serving
dish and garnish with coriander leaves.
and mix with the chicken and spinach and cook for another 5 to 8 minutes.
While cooking keep string periodically
13. Once chicken become tender and you have desired consistency add 1
tablespoon melted butter or ghee, mix and fry for 5 minutes. Spinach and
chicken should not be too watery it should have thick consistency. (If you
wish you can skip adding butter.
14. Once you have the desired taste and consistency turn the stove off
15. When ready to serve remove bay leaves and transfer the curry in a serving
dish and garnish with coriander leaves.
Chicken is cooked
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Add grated ginger & chopped Green chilies
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Chicken saag is ready
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Chicken with spinach curry
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Tips:
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
1. You can adjust the amount of Chicken and Spinach according to your taste or
preference.
2. One pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Therefore, you can substitute 1 package (10 ounces) frozen spinach leaves for 1-1/2 pounds of fresh spinach.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
Chicken keema with spinach Spinach with mushroom
Beef keema with spinach Spinach with paneer (palak paneer)
Beef with spinach curry Spinach with aloo (Aloo palak )
Boiled white rice Chapatti (Pulkha or roti)
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