Chicken Saagwala

Chicken Saagwala

16
simplysadie03 1

"If you're not a fan of chicken, try using shrimp, paneer, or tofu instead. Serve with rice or naan (or both)."
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Ingredients

50 m servings 248 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
  2. Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.

Footnotes

  • Cook's Note
  • If you're planning on using frozen spinach, defrost and drain it first and only add 1/4 cup of milk.

Reviews

16
  1. 26 Ratings

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Most helpful positive review

Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See http://www.foo...

Most helpful critical review

I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y.

Very flavorful. I used coconut milk instead of skim. The whole meal was served over a bed of basmanti rice also made with coconut milk, wine and I threw in some peas for luck. See http://www.foo...

Seemed like a lot of ginger, but it wasn't. I also used coconut milk -- fantastic. I can't wait to gobble up the leftovers.

This is an excellent recipe and I will definitely be making it again. Thanks for sharing.

Best Chicken Saag I've ever made. I did triple the spices AND I roasted a whole bird in the same spices before adding to the pan. This way the chicken was VERY tender. I also used coconut milk ...

This is great, and it goes together quickly. I added additional garam masala, and until I added the yogurt and milk, I used medium high heat, therefore eliminating the need to cook as long as di...

I liked it but next time I will not try to substitute ground cinnamon for the cinnomon sticks. Take my advice, don't even try it, it makes the dish waaaay too cinnamon-y.

This was good, but it's lacking some depth of flavor. As with most Indian recipes, ended up nearly doubling the dry spices, but it was still a bit bland. Maybe I need to saute the onions longe...

I liked this very much, but I was confused by the lack of salt. Is this an oversight? Either way, I added salt to taste and it was great.

I've also found that most Indian recipes don't have a strong flavor. So, I took the suggestion to double the dry masala, this was great! I finely chopped two onions, also, I blanched, peeled and...