Recipe by ortizjoseph
"Classic Indian dish made with chicken and spinach. Serve with basmati rice."
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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.
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.
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!!!!!
Stunning!!breakfast lunch and dinner!
This was great and was even better without chicken. I added some curry to it and used 1/4 tsp ground cloves rather than whole. I served it over basmati rice. Will definitely make again! Thanks!
This is one of my favourite Indian dishes and this recipe really makes it less daunting (also it took me about an hour including prep so don't be worried about the estimated time). I changed it quite a bit though. I halved the recipe, but kept the same amount of spices. I also uses two fresh tomatoes instead of canned. Next time the only things I would change is draining the spinach before adding it and adding a little less butter at the end. My SO loved it. We jumped on it so quickly we forgot to take a photo.
* 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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