Chicken Saag

There’s something about a bowl of Chicken Saag that warms the soul. I remember the first time I had it at a cozy little restaurant tucked away in my neighborhood. The aroma wafted through the air, teasing my senses and promising a burst of flavors that I simply couldn’t resist. As I took my first bite, the creamy texture of the chicken combined with the earthy flavor of the spinach left me craving more. It became my go-to dish, especially on chilly evenings when I wanted something hearty yet comforting.

Preparing Chicken Saag at home has become my favorite ritual. It’s amazing how a few simple ingredients can transform into something extraordinary. I love to gather my friends around the table, sharing stories and laughter while the curry simmers on the stove. The vibrant greens of the spinach beautifully contrast with the golden hues of the spices, creating a dish that not only tastes incredible but looks inviting too. Each time I make it, I find new ways to tweak the spices or experiment with different sides, making it a versatile favorite.

What I adore most about Chicken Saag is its adaptability. Whether you enjoy it with fluffy naan or over a bed of fragrant basmati rice, it never disappoints. This dish is not just a meal; it’s an experience that brings warmth and happiness into my home. If you’re looking to impress your family or have a cozy dinner, Chicken Saag is the answer. Join me as I share this recipe that’s sure to become a cherished part of your culinary repertoire.

Shopping List for Chicken Saag

The ingredients for Chicken Saag work together harmoniously to create a rich and satisfying dish. Each one plays a role in enhancing flavor while providing essential nutrients. The key players are chicken, spinach, and a blend of spices that come together to form a comforting curry.

• 1 pound chicken breast – Chopped into chunks, this is the star protein of the dish that adds heartiness and richness.
• 1 teaspoon salt – Essential for highlighting the flavors of the chicken and spices.
• 2 teaspoons garam masala – This aromatic spice blend gives Chicken Saag its signature warmth and complexity.
• 2 tablespoons olive oil – Used for frying, it adds a smoothness and depth to the dish.
• 1 tablespoon butter – Enhances creaminess and richness, making the sauce extra luscious.
• 1 teaspoon cumin seeds – These seeds provide a nutty, earthy flavor that complements the other spices.
• 1 small onion – Diced, it adds sweetness and depth to the base of the curry.
• 1 chili pepper – Minced for a kick of heat; adjust according to your spice preference.
• 2 tablespoons ginger garlic paste – A key ingredient for an aromatic foundation; if not available, use fresh minced ginger and garlic.
• 1 tablespoon tomato paste – Contributes body and tanginess to the sauce, balancing out the spices.
• 1 teaspoon ground coriander – Adds a citrusy warmth that enhances the overall flavor.
• 1 teaspoon ground cumin – Deepens the flavor profile with its earthy notes.
• 1 teaspoon ground chili pepper – For an extra layer of heat; adjust as per taste.
• 1/2 teaspoon turmeric – Imparts a beautiful color and subtle flavor.
• 1/2 cup water – Helps in cooking the curry and binds the flavors together.
• 8 ounces baby spinach – The star vegetable, providing nutrients and a vibrant color to the dish.

Cooking Method for Chicken Saag

Cooking Chicken Saag is a delightful experience that fills your kitchen with wonderful aromas. Follow these steps to create a dish that’s sure to impress.

1. Start by seasoning the chicken chunks with salt and garam masala. This allows the flavors to infuse into the meat. Make sure each piece is well-coated for maximum flavor.
2. In a skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken and cook until browned on all sides. This should take about five to seven minutes. Don’t overcrowd the pan; you want a nice sear on each piece. Once browned, set the chicken aside on a plate.
3. Add the butter to the same pan along with the cumin seeds. Cook for about a minute until the seeds start to sizzle and release their aroma. This step is crucial as it builds a flavorful base for the curry.
4. Next, toss in the diced onion and minced chili pepper. Sauté until the onion becomes translucent and soft, which should take around three to four minutes. Stir occasionally to prevent sticking.
5. Once the onion is soft, add the ginger garlic paste to the pan. Cook for an additional two minutes, allowing the flavors to meld together. You’ll notice a delightful aroma filling your kitchen at this point.
6. Now, it’s time to incorporate the tomato paste, ground coriander, ground cumin, ground chili pepper, and turmeric. Stir well to combine all the spices, allowing them to toast slightly for about a minute.
7. Pour in the water and stir to combine. Bring the mixture to a gentle simmer, letting it cook for about five minutes. This will help the flavors develop and create a beautiful sauce.
8. Add the baby spinach to the pan, stirring until it wilts down. This should only take a couple of minutes. The vibrant green color should brighten the dish considerably.
9. Return the browned chicken to the pan and let it cook together for about five more minutes. This step allows the chicken to absorb the flavors of the spices and the sauce.
10. Finally, taste and adjust the seasoning if necessary. If you like, you can blend the mixture for a smoother texture, but I prefer it as it is. Serve it hot with your choice of naan or rice!

Making Adjustments

When you make Chicken Saag, there are plenty of ways to adjust the recipe to fit your tastes. Here are some helpful tips to consider:

• Storage: Transfer any leftover Chicken Saag to an airtight container and refrigerate for up to four days to maintain freshness.
• Freezing: This dish freezes well for up to three months. Just make sure to let it cool completely before transferring it to a freezer-friendly container.
• Pairing: Serve Chicken Saag with warm naan bread or fluffy basmati rice for a complete meal.
• Spice Levels: Feel free to adjust the amount of chili pepper based on your taste. For a milder version, reduce the quantity.
• Vegetable Additions: You can add other vegetables like peas or bell peppers to enhance the nutritional value.
• Garnishing: Finish your dish with a sprinkle of fresh cilantro or a drizzle of cream for an elegant touch.

What to Pair With Chicken Saag

When it comes to serving Chicken Saag, the options are endless. Here are some great pairings:

• Naan: Soft and pillowy, it’s perfect for scooping up the rich curry.
• Rice: Fluffy basmati rice complements the dish wonderfully, absorbing the delicious sauce.
• Raita: A refreshing yogurt sauce can balance the spiciness and add creaminess to the meal.
• Salad: A light cucumber salad can provide a crisp contrast to the warm curry.
• Occasions: This dish is fantastic for family dinners, gatherings, or even special occasions like Ramadan.
• Leftovers: If you have any leftovers, consider making a wrap with naan or serving it over quinoa for a quick lunch the next day.

FAQ

Conclusion

Chicken Saag is a beloved dish that combines the goodness of spinach with tender chicken in a way that is both comforting and delicious. The blend of spices creates a depth of flavor that will have you coming back for seconds. I encourage you to try this recipe and experience the warmth and heartiness it brings to your table.

Chicken Saag

The ultimate comfort food, Chicken Saag combines tender chicken with vibrant spinach in a creamy, spiced sauce. Perfect for a cozy dinner, this easy recipe will satisfy your cravings and warm your heart.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breast chopped into chunks
• 1 teaspoon salt
• 2 teaspoons garam masala
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 small onion diced
• 1 chili pepper minced
• 2 tablespoons ginger garlic paste * see notes
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground chili pepper
• 1/2 teaspoon turmeric
• 1/2 cup water
• 8 ounces baby spinach

Equipment

• Blender
• Mixing Bowl
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife

Method

 

1. Season the chicken with salt and garam masala.
2. Heat the oil in a skillet over medium-high heat and cook the chicken until browned on all sides. Set aside.
3. Add butter to the pan, followed by cumin seeds. Cook until the mixture starts sizzling, then add onion, green pepper, and the ginger garlic paste. Cook until onion softens, then add tomato paste, spices, and water and combine well.
4. Add spinach and cook until spinach wilts.
5. Blend the mixture and return the chicken to the pan. Cook together for several minutes then serve.

Notes

• Ginger garlic paste: Usually in the chilled section of the grocery store. If you can’t find this, use 1 1/2 tablespoons minced ginger and 1/2 tablespoon minced ginger.
• TO STORE: Transfer the cooked and cooled leftover chicken saag curry to an airtight container and refrigerate for 3 to 4 days.
• TO FREEZE: The leftovers also freeze well for up to 3 months. Just let them thaw in the fridge before reheating.
• TO REHEAT: You can easily reheat the leftovers in the microwave or a skillet over medium heat with a splash of water or chicken broth.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.