Chicken Saag Recipe

Mix cornstarch into sauce after dissolving in water. Cook 5–10 minutes until thickened. With naan, over rice.

– ¼ cup vegetable oil – 1 (3 pound) whole chicken, cut into piece – 2 pounds fresh spinach, rinsed and chopped – ¼ cup water – 2 large onions, minced – 5 cloves garlic, minced – 1 (1 inch) piece fresh ginger root, minced – 1 (14.5 ounce) can crushed tomatoe – 1 teaspoon ground coriander – 1 teaspoon salt – ½ teaspoon cayenne pepper, or more to taste – ½ teaspoon ground turmeric – 2 cardamom pod – 2 whole clove – 1 tablespoon water, if needed – ¼ cup milk – 1 teaspoon garam masala – 6 tablespoons sour cream – 2 tablespoons butter




With the pan on medium heat, add the oil and chicken pieces. Cook for about 8 minutes on each side, until the chicken is cooked. Leave the chicken alone.

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STEP  1 .

Add 1/4 cup of water to a big pot and add the spinach. Bring to a boil, then cover and take off the heat. Let the spinach steam for about 10 minutes.

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Then, put it in a blender and pulse it a few times to make it very small. Leave the spinach alone. Add the onions, garlic, and ginger to the pan.

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Fry over medium heat, turning often, for about 10 minutes, or until the onions are lightly browned. Add the tomatoes, chopped coriander, salt, cayenne pepper, turmeric, cardamom, and cloves. 

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Stir in 1 tablespoon of water and cook for 10 minutes, stirring often. Put in the milk and mix it in. Add the browned chicken pieces. Bring the mixture to a boil. 

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Lower the heat, cover, and simmer for 20 minutes to tenderize the chicken. Stir in spinach and garam masala.

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After 15 minutes, the spinach should stick to the pan.Sour cream and low boil. Add butter after turning off the heat.

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450Calories 26gFat 18gCarbs 39gProtein 

See also

Chicken Makhani  Recipe