Indian Chicken Saag

Indian Chicken Saag

Recipe by adminwbrCourse: MainCuisine: Indian


Prep time


Cooking time




  • 2 1/2 pounds boneless chicken thighs

  • 2 tablespoons olive oil, divided, or more as needed

  • 2 teaspoons ground cumin, divided

  • 2 teaspoons ground coriander, divided

  • 2 teaspoons garam masala, divided

  • salt and ground black pepper to taste

  • 1 (8 ounce) package fresh spinach

  • 1/4 tablespoon butter

  • 1 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

  • 1/2 (8 ounce) can tomato paste

  • 2 (6.5 ounce) cans tomato sauce

  • 1 teaspoon honey

  • 12 ounces paneer, diced

  • 1/4 cup heavy cream, or more to taste


  • Drizzle chicken thighs with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
  • Heat a skillet over medium-high heat. Add chicken and cook until nicely browned and only slightly pink in the centers, about 5 minutes per side. Remove from the pan.
  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
  • Heat butter in the same skillet used for chicken over medium-high heat. Saute onion with salt in the hot pan until softened, stirring to pick up crust left by chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger, cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
  • Remove from heat and stir in paneer and heavy cream. Serve.

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