30min 2 ppl
Saag Chicken
60 minutes
2 people
Medium
60 min · 11 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 44g
Carbs 10g
Fats 18g
About this dish
Tender chicken thighs cooked in a lightly spiced, silky spinach sauce — the clean, fresh flavour of the saag provides a vivid backdrop for the rich chicken, making this one of the most wholesome and satisfying curries in the repertoire.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Spinachor 250g frozen, defrosted and squeezed dry400 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Dairy & Eggs
- Ghee or Vegetable Oil1.5 tbsp
- Creamoptional, to finish0.5 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Ground Turmeric0.25 tsp
- Kashmiri Chilli Powder0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- large heavy pan
- blender
- wooden spoon
- chef's knife
- cutting board
- grater
- meat thermometer
- colander
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion. Mince the garlic, grate the ginger, and finely slice the green chillies.
Approx. 10 minutes
2
If using fresh spinach, blanch in boiling water for 2 minutes, drain, cool under cold water, squeeze dry, then blend to a smooth purée. Set aside.
Approx. 5 minutes
3
Heat the ghee in a large heavy pan over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring occasionally, until golden.
Approx. 10 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the ground coriander, ground cumin, turmeric, and Kashmiri chilli powder. Cook for 1 minute to toast the spices.
Approx. 1 minutes
7
Add the chicken pieces, increase heat to high, and cook for 5 minutes, stirring, until the chicken is golden on the outside.
Approx. 5 minutes
8
Add the spinach purée and 50ml water. Stir well. Reduce heat to medium-low, cover, and cook for 20 minutes.
Approx. 20 minutes
9
Uncover and cook for 5 minutes until the sauce thickens. Check the chicken's internal temperature reaches 74°C using a meat thermometer.
Approx. 5 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Finish with a swirl of cream if using. Serve immediately with rice or naan.
Approx. 1 minutes
