Chicken Saag Recipes

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CHICKEN SAAG (CHICKEN AND SPINACH CURRY)



Chicken Saag (Chicken and Spinach Curry) image

This quick and easy Chicken Saag (palak chicken) is the fastest curry you'll ever make from scratch. It's healthy and delicious with a flavor bomb of spices. You'll never need to order Indian takeout again with this recipe in your arsenal.

Provided by Victoria

Categories     Main Course

Time 30m

Number Of Ingredients 16

2 tablespoons vegetable oil
1 large onion (finely chopped (about 1 cup))
2 cloves garlic (minced (about 1 tablespoon))
2 tablespoons minced fresh ginger
1 ½ teaspoons kosher salt (plus more as needed)
1 ½ teaspoons ground coriander
1 ½ teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cardamom
¼ teaspoon Indian chili powder or cayenne pepper (or to taste)
1 tablespoon tomato paste
½ cup water
8 ounces baby spinach or trimmed regular spinach, (washed and dried)
1 pound chicken breast or tenders (cut into 1-inch pieces)
¼ cup plain yogurt (preferably thick Greek-style yogurt)

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
  • Over medium heat, add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
  • Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
  • Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky (you don't want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
  • Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.

Nutrition Facts : Calories 438 kcal, Carbohydrate 26 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1504 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

CHICKEN SAAG



Chicken Saag image

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

Provided by Joe Ortiz

Categories     World Cuisine Recipes     Asian     Indian

Time 1h45m

Yield 6

Number Of Ingredients 19

¼ cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
2 pounds fresh spinach, rinsed and chopped
¼ cup water
2 large onions, minced
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon ground coriander
½ teaspoon cayenne pepper, or more to taste
½ teaspoon ground turmeric
2 cardamom pods
2 whole cloves
1 teaspoon salt
1 tablespoon water, if needed
¼ cup milk
1 teaspoon garam masala
6 tablespoons sour cream
2 tablespoons butter

Steps:

  • 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.
  • 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.
  • 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.
  • Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 18.2 g, Cholesterol 112.9 mg, Fat 25.6 g, Fiber 6.1 g, Protein 39 g, SaturatedFat 8.3 g, Sodium 736 mg, Sugar 3.3 g

EASY CHICKEN SAAG



Easy chicken saag image

This comforting chicken curry only needs a handful of ingredients to become something delicious! Serve with small portions of rice, naan bread or roti. Each serving provides 211 kcal, 33g protein, 5g carbohydrates (of which 3g sugars), 6g fat (of which 1g saturates), 2.5g fibre and 0.9g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 11

1½ tbsp sunflower or vegetable oil
1 large onion, finely chopped
25g/1oz piece fresh root ginger, peeled and finely chopped
3 garlic cloves, finely chopped
2 heaped tsp medium curry powder
¼ tsp dried chilli flakes (optional)
250/9oz young spinach leaves
½ tsp fine sea salt
3-4 boneless, skinless chicken breasts (around 500g/1lb 2oz), cut into roughly 2.5cm/1in chunks
2-3 tsp fresh lemon juice
salt and freshly ground black pepper

Steps:

  • Heat 1 tablespoon of the oil in large non-stick saucepan over a medium heat. Add the onion, ginger and garlic, cover with a lid and fry for 8-10 minutes or until softened, stirring occasionally.
  • Remove the lid, increase the heat a little and cook for 2-3 minutes more, or until the onions are lightly browned. Stir in the curry powder and chilli flakes (if using) and fry for 1 minute, stirring constantly.
  • Add the spinach, a handful at a time, and sprinkle with the salt. Pour over 150ml/¼ pint cold water and cook for 5 minutes, stirring regularly. Remove from the heat and blitz with a stick-blender until almost smooth. Set aside.
  • Heat the remaining half tablespoon of oil in a large non-stick frying pan. Season the chicken with a little salt and freshly ground black pepper and fry for 5-6 minutes over a medium-high heat, turning regularly until lightly browned in places.
  • Pour the spinach sauce into the pan and bring to a simmer. Cook for 3-4 minutes, or until the chicken is cooked through, adding an extra splash of water if needed.
  • Season with a little lemon juice and extra salt and pepper, to taste. Serve.

Nutrition Facts : Calories 211kcal, Carbohydrate 5g, Fat 6g, Fiber 2.5g, Protein 33g, SaturatedFat 1g, Sugar 3g

INDIAN CHICKEN SAAG



Indian Chicken Saag image

Indian spinach curry with paneer cheese.

Provided by Ryan Feagin

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 21

2 ½ pounds boneless, skinless chicken thighs, cubed
2 tablespoons olive oil, divided, or more as needed
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala, divided
salt and ground black pepper to taste
1 (8 ounce) package fresh spinach
¼ tablespoon butter
1 medium onion, diced
5 cloves garlic, minced
3 fresh red chile pepper, minced
2 tablespoons minced fresh ginger root
5 fresh curry leaves
5 cardamom pods
1 teaspoon mustard seed
1 teaspoon ground turmeric
½ (8 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
1 teaspoon honey
12 ounces paneer, diced
¼ cup heavy cream, or more to taste

Steps:

  • Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
  • Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
  • Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 10 to 15 minutes. Remove from heat and set aside.
  • Heat butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary. Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
  • Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
  • Remove from heat. Add chicken and stir in paneer and heavy cream.

Nutrition Facts : Calories 530.1 calories, Carbohydrate 18.3 g, Cholesterol 141.1 mg, Fat 32 g, Fiber 4.3 g, Protein 43.2 g, SaturatedFat 10.4 g, Sodium 874.5 mg, Sugar 8.2 g

SAAG CHICKEN



Saag Chicken image

I searched high and low for this recipe before coming across it on askpalakkad.com. It was so good I must share it with you to save the hassle of trying to find it yourself! This truly is delicious!! Add a few cardamom seeds to the rice for a truly authentic Indian taste! Note: This is quite spicy. If you do not like spicy food, adjust the amount of cayenne pepper (e.g. 1/4 tsp cayenne).

Provided by AngeNZ

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs skinless chicken pieces, cubed
4 tablespoons oil
48 ounces spinach, washed & chopped
1/4 cup water
3 tablespoons oil
1 inch gingerroot, minced
5 garlic cloves, minced
2 large onions (minced or extremely finely chopped)
1 (400 g) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 whole cloves
2 big cardamom pods
1 tablespoon water
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter

Steps:

  • Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
  • Put the spinach in a pot, add 1/4C water.
  • Bring to the boil and remove from heat.
  • When cool, grind very well (almost to a paste) in blender and set aside.
  • Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
  • Fry until lightly brown.
  • Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
  • Sprinkle with 1 tbs water.
  • Cook for 10 minutes on a low heat.
  • Add chicken and milk to the pan.
  • Simmer until the chicken is tender (about 10 minutes).
  • Add spinach and garam masala to the pan.
  • Cook until spinach starts sticking to the pan (about 15 minutes).
  • Remove from heat, add butter and cover until ready to serve with rice.

1-WOK CHICKEN SAAG RECIPE BY TASTY



1-Wok Chicken Saag Recipe by Tasty image

Here's what you need: chicken tenderloins, spinach, tomato, medium red onion, cumin seeds, coriander, fresh basil leaf, coconut milk, ginger garlic paste, turmeric, coriander powder, curry powder, chili powder, salt, turmeric, chicken powder, salt, pepper

Provided by Ria Antony

Categories     Dinner

Yield 3 servings

Number Of Ingredients 18

½ lb chicken tenderloins, cubed
¾ lb spinach
1 tomato, quartered
1 medium red onion, quartered
½ teaspoon cumin seeds
1 teaspoon coriander, or cilantro leaves
½ teaspoon fresh basil leaf
1 tablespoon coconut milk
½ teaspoon ginger garlic paste
1 pinch turmeric
¾ teaspoon coriander powder
¾ teaspoon curry powder, or garam masala
¼ teaspoon chili powder
salt, to taste
1 pinch turmeric
½ tablespoon chicken powder
1 pinch salt
1 pinch pepper

Steps:

  • In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
  • In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
  • In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
  • Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
  • Add the coconut milk and stir to combine.
  • Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
  • Serve alongside warm rotis or white rice.

Nutrition Facts : Calories 307 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 12 grams, Protein 31 grams, Sugar 4 grams

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2021-03-20 Instructions. In a large saucepan add the spinach with about 30ml of water and some salt. Cover and cook till the spinach has wilted down. Transfer the spinach with any liquid from the pan into a food processor and blend to a smooth puree. …
From headbangerskitchen.com


CHICKEN SAAGWALA RECIPE (MURG SAAGWALA ) - THE SPRUCE EATS
2021-09-14 Wash the spinach well and chop. Put into a pot with half a cup of water, salt to taste, and simmer until just cooked, 1 to 2 minutes. Grind the spinach into a paste in a food processor. Set aside. Heat the oil in a pan over medium heat and fry the chicken pieces until well browned. Remove and keep aside.
From thespruceeats.com


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