"Classic Indian dish made with chicken and spinach. Serve with basmati rice." — ortizjoseph
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1 (3 pound)
whole chicken, cut into pieces
fresh spinach, rinsed and chopped
1 (1 inch) piece
fresh ginger root, minced
1 (14.5 ounce) can
cayenne pepper, or more to taste
water, if needed
Awesome flavors! I modified it a bit in the interest of time by using a store-bought rotisserie chicken and my electric pressure cooker. I only used one bag of pre-washed spinach and used 5 tsp of a garlic ginger paste that I keep in the fridge. I chopped the chicken and ended up with about 2 cups, which I added to the sauce and cooked on low pressure for 5 min. The chicken fell apart and blended well. After adding the spinach, I cooked it on low pressure for 8 min. Lastly, I only used 1/8 tsp of cayenne since I was feeding toddlers. Really, really good over basmati rice. Thank you!
This was decent, I felt like it could use some changes but I am not sure what exactly. I didn't have any rice to put with it, so perhaps that would have made it feel more complete if I had that. My husband liked this a bit more than I did. I will make this again sometime.
This is an incredible recipe that takes time and effort. It is worth every minute it takes. The 2nd time I made it, I subbed rinsed canned garbanzos and a cube of bullion instead of chicken. Still great. This will be a recipe I keep always.
Wow! Thank you so much for posting this! We are only able to have authentic Indian food when we travel out of a major airport two hours from home. This is a wonderful, scrumptious copy of the chicken saag I had the last time we traveled. I made it exactly as written, and it tastes almost exactly like that which I had in the Indian restaurant, without the high price tag or two hour commute. I served it over brown rice I'd sprinkled with cilantro, and it was soooooo delicious!!!!!
This is a great recipe but use rounded spoons on ALL of the spices you'll be happy you did, it needs a little more spice. I have made this several times and it is perfection with rounded spoonfuls. I also use use just over 2 lbs of spinach and put it in the food processor. I have got nothing but amazing comments on this. People beg me to make it again.
Stunning!!breakfast lunch and dinner!
This recipe was not to bad. I think next time I will leave out the cloves as I did not like how they over powered the rest of the recipe. It wasn't quite like the Saag I have had at my favorite Indian Restaurant but not the worst I have had either.
The saag part turned out perfectly but the chicken was a little dry. I think you should just sear the chicken pieces before adding the tomato/onion spice mixture (which I also pureed, to get a consistency closer to what I've had at restaurants). Also 1/4 cup water for the spinach (I just used a whole bag) wasn't enough to get them properly steamed, more like 1 cup. A package of thawed frozen spinach would also work I think if you're pressed for time. Next time I will also throw in a couple whole dried chiles.
Also nonfat plain Greek yogurt works well in place of sour cream :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 231
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