Chicken Saag Recipe - Allrecipes.com
Chicken Saag Recipe
  • READY IN hrs

Chicken Saag

Recipe by  

"Classic Indian dish made with chicken and spinach. Serve with basmati rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
  2. Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
  3. Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
  4. Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2011

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!

 
Most Helpful Critical Review
Nov 22, 2010

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.

 
Jul 31, 2011

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.

 
Oct 31, 2012

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.

 
Jul 23, 2011

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!!!!!

 
Nov 03, 2010

Stunning!!breakfast lunch and dinner!

 
Jan 15, 2013

I've made this a few times, and it is really delicious. I've played around with the ratios, and I've taken to adding more onion and Cayenne pepper. It adds a really nice back of the tongue heat but doesn't over power the other flavors. Thanks for the recipe!

 
Oct 29, 2012

Our family really enjoyed this recipe. Because we're vegetarian and eat very little dairy, I modified it by adding chick peas instead of chicken, using coconut milk in place of cow's milk and omitting the sour cream. I also used a freshly diced chile in place of the cayenne because I learned to make all Indian dishes with fresh, whole spices. While the flavor was great, I wasn't thrilled with the consistency and next time will either grate the onion or will remove the whole spices at the end and give the saag a few pulses with my handheld immersion blender before serving. Also, by adding a handful of freshly chopped cilantro before serving, the flavors seem brighter. Our favorite Indian restaurant uses a similar saag recipe with lots of coriander for flavor and no cumin.

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 6.1 g
  • 25%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 736 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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