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Chicken saag
Chicken saag
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Fragrant dish perfect for an Indian feast.
Ingredients:
  • 2 bunches English spinach, trimmed, washed
  • 18.40 gm grapeseed oil
  • 20g butter
  • 1 1/2 tsp cumin seeds
  • 1 dried bay leaf
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, grated
  • 1 long green chilli, finely chopped
  • 2 tsp ground coriander
  • 3 tsp garam masala
  • 4.80 gm sea salt
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 2.50 gm caster sugar
  • 82.50 ml Greek Style Yoghurt
  • 900g chicken thigh
Instructions:
  • Boil a large saucepan of water. Cook spinach until tender, about 1 to 2 minutes. Drain, saving 1/4 cup liquid. Rinse with cold water, then squeeze out excess liquid. Blend spinach into a paste.
  • In a large, heavy-based saucepan, heat oil and butter over medium-low heat. Stir in cumin and bay leaf for 1 minute until fragrant. Add onion and cook for 5-6 minutes until softened. Stir in garlic, ginger, and chili for another minute until fragrant. Add coriander, garam masala, and salt for 1 minute until fragrant. Mix in tomato and sugar, then cook for 5 minutes until slightly thickened, stirring occasionally.
  • - Stir in the spinach along with its reserved liquid and simmer for 2 minutes until well combined. - Gradually add the yogurt, 1 tablespoon at a time, followed by the chicken. - Bring to a boil, then reduce heat to low and simmer uncovered for 20 to 25 minutes, or until the chicken is fully cooked. - Serve and enjoy!

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