Chicken saag, or chicken saagwala, is a popular North Indian dish which is essentially a combination of spicy chicken and spinach.
If you have already tried chicken saag in a restaurant, you will know this is seriously tasty and the good news is that it can be healthy too.
There are many variations of the chicken saag recipe which means there is not a right or wrong way to cook this dish providing you use the core ingredients which is simply chicken, the spices, tomatoes and spinach.
HOW TO MAKE CHICKEN SAAG
Chicken saag, or chicken saagwala, is a popular North Indian dish which is essentially a combination of spicy chicken and spinach. If you have already tried chicken saag in a restaurant, you will know this is seriously tasty and the good news is that it can be healthy too. Here in this recipe post is a homemade version which does not require complex ingredients and this is a one-pot recipe which is very straightforward. This is a great way to use leftover spinach and you can use tender chicken thighs or legs, or lean chicken breasts which is a combination of protein and greens.
- 600g Chicken Thighs (cut into bite sized pieces)
- 1 tbsp Vegetable oil
- 1 Large Onion (finely chopped)
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 Cup Water
- 200g Baby Spinach Leaves
- 2 Tomatoes (chopped)
- Salt and Black Pepper (to taste)
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 2 tsp Red Chilli Powder
- 1 & 1/2 tsp Dried Fenugreek
- Heat 1 tbsp vegetable oil in a large saucepan which is on medium-high heat.
- Add the chopped onions, followed by the garlic and ginger paste, stir to combine for 5 minutes.
- Keep the heat high and add the chicken thighs, and season with salt and black pepper. Cook for 5 minutes and reduce the heat to medium-high.
- Add the spices. Stir to combine. Add the chopped tomatoes and cover the saucepan for 15 minutes on medium-low heat to allow it simmer.
- Remove cover and add 1 cup of water. After you stir to combine, add the baby spinach leaves and cover on medium-high heat for 5 minutes.
- Remove cover and stir to combine. It will be ready to serve.
- You can refrigerate this up to 3-4 days and reheat it for 2 minutes in the microwave or saucepan.
- You can freeze this up to 4 months.
- Nutritional information below is only for the chicken saag.
DID YOU MAKE THIS RECIPE?
Recipe kindly provided by the AWESOME Mani at Spicy Meal Prep.