Chicken Saag
Servings
4Serving size
4 ounces chicken with veggies and sauceThis recipe can easily be multiplied and makes great leftovers.
Serve with Brown Rice or Cumin Rice
Ingredients
| 2 tsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 1 Tbsp. Ginger root, raw (minced) |
| 1 large White onions (diced) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 1 tsp.. Ground cumin |
| 1 tsp. Paprika |
| 2 tsp. Garam masala |
| 1/2 tsp. Ground turmeric |
| 1/8 tsp. Red Pepper Flakes |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Water |
| 16 Ounces Fresh spinach |
| 1 cup Nonfat Greek Yogurt |
| 1/4 cup Reduced fat sour cream |
Instructions
Add the olive oil and heat until warm.
Add the garlic and ginger. Cook for about one minute, stirring frequently.
Increase the heat to medium high, add the onion, and cook for about 4 minutes. Stir frequently.
Add the chicken and cook, stirring frequently, for 5 minutes until browned.
Add the cumin, paprika, garam masala, turmeric, red pepper flakes, salt, pepper, and water.
Reduce the heat to medium, cover, and simmer for 15 minutes.
Add the spinach in 3 to 4 batches. As each batch wilts and there is enough room in the pot for more, add more spinach. Stir frequently.
Reduce the heat to low and add the yogurt and sour cream.
Stir until blended and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cumin Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 30 – 40 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
As I was researching this dish and experimenting with recipes I found that there are, as with most Indian dishes, dozens of ways to prepare Saag. Beyond the lamb, chicken, and various vegetarian versions, the most inconsistent instructions were regarding how to handle the spinach.
Most involved precooking the spinach or using frozen spinach. The latter makes sense, as frozen spinach is easy and convenient. Some called for blanching or precooking fresh spinach, which did not make sense to me: it’s an extra step that adds more water to the spinach that most recipes then recommended squeezing out. It all seemed a bit too complicated when just adding fresh, whole spinach leaves would suffice.
I am really glad that I cooked it this way. The bright, freshly cooked spinach is a great complement to the creamy spiciness of the dish. The larger leaves add great texture, but if you prefer your spinach in smaller pieces, simply chop the fresh spinach before adding it to the sauce.