Chicken Saagwala

Chicken Saagwala

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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.

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.

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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.

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.

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...

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...

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