Saag Chicken is an easy to make, tasty Indian and Pakistani recipe. This classic chicken and spinach dish gets richness from milk and butter. This dish combines chicken with spinach and the end result is a tasty, nutritious and healthy dish. This is a great way to get vegetables and protein into one dish. Goes great with Naan or rice. Try this healthy Saag Chicken recipe packed full of spinach goodness.
Check it out the Saag Chicken recipe here!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 pound boneless chicken, cut into 1-1/2 inch pieces
- 2 pound spinach, washed and chopped
- 2 onions, finely chopped
- 5 cloves garlic, finely chopped
- 2 tomatoes, finely chopped
- 1-inch piece of ginger, finely chopped
- 2 whole cloves
- 2 big cardamom pods
- 1/4 cup water
- 6 tbsp vegetable oil
- 4 tbsp milk
- 2 tbsp butter
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
[/tab] [tab]Yield: 6 servings
Amount per serving.
- Calories: 868.5
- Fat: 63.3 g (Saturated Fat: 16.3 g)
- Cholesterol: 172.6 mg
- Sodium: 902.0 mg
- Carbohydrate: 29.8 g
- Dietary Fiber: 11.4 g
- Sugars: 4.7 g
- Protein: 51.6 g
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Place spinach and 1/4 cup water in a large pot.
Bring to the boil and cook for 5 minutes or until crisp-tender.
Remove from heat and let it cool. Grind spinach in a blender. Set aside.
Heat 4 tablespoon oil in a large pot over medium high heat. Add chicken and cook for 5 minutes or until lightly browned.
Transfer into a plate and keep aside.
Heat the remaining oil in a pan. Saute onion, ginger and garlic until lightly browned.
Stir in tomatoes.
Season with salt, cayenne pepper, ground coriander and turmeric.
Add 1 tablespoon water, cloves and cardamom. Cover and simmer for 10 minutes or until all water dries up.
Return chicken to the pot.
Add milk and spinach. Simmer for 20 minutes or until the chicken is tender and spinach starts sticking to the pot.
Remove from heat. Transfer into a serving dish. Top with butter. Saag Chicken is ready to serve.
- Serve with chapati or rice.
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