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Indian Chicken Saag
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Flavorful Indian chicken saag with chicken thighs, spinach, paneer cheese, and spices.
Ingredients:
  • 2.5 pounds boneless, skinless chicken thighs, cubed
  • 2 tablespoons olive oil, divided, or more as needed
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons ground coriander, divided
  • 2 teaspoons garam masala, divided
  • 1 (8 ounce) package fresh spinach
  • 0.25 tablespoon butter
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 3 fresh red chile pepper, minced
  • 2 tablespoons minced fresh ginger root
  • 5 fresh curry leaves
  • 5 cardamom pods
  • 1 teaspoon mustard seed
  • 1 teaspoon ground turmeric
  • 0.5 (8 ounce) can tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1 teaspoon honey
  • 12 ounces paneer, diced
  • 0.25 cup heavy cream, or more to taste
Instructions:
  • Coat chicken in 1 tablespoon of olive oil and generously season with 1 teaspoon each of cumin, coriander, and garam masala, along with salt and pepper to taste.
  • Preheat skillet over medium-high heat. Brown and cook chicken until fully done, about 10 minutes. Remove chicken from the skillet.
  • In a separate pan over medium heat, warm up 1 tablespoon of oil. Add spinach, sprinkle with salt, cover, and cook until wilted, about 2 to 3 minutes. Set aside after cooking.
  • In the same skillet used for chicken, melt butter over medium-high heat. Saute onion with a pinch of salt until softened, about 5 to 7 minutes, stirring to scrape up the flavorful browned bits. Stir in garlic, chile peppers, and ginger and cook for an additional 1 to 2 minutes, adding olive oil if needed.
  • Throw in the fragrant curry leaves, cardamom pods, mustard seed, and vibrant turmeric into the mix. Sizzle and stir for 30 seconds. Introduce the tomato paste and let it meld for 1 to 2 minutes. Incorporate the tomato sauce, honey, and the sauteed spinach, then lower the heat to a gentle simmer.
  • Using an immersion blender, blend the sauce mixture in the skillet until it is silky smooth. Allow it to simmer for 10 to 20 minutes.
  • Take the mixture off the heat and gently fold in the chicken, paneer, and heavy cream.

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