Indian Chicken Saag Recipes

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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

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

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

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.

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Chicken Saagwala - Nadia Lim tip nadialim.com. Heat a little more oil in the same pan and fry chicken pieces until lightly browned. Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
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Top Asked Questions

How to cook chicken Saag recipe?
Chicken Saag is a classic Indian curry Chicken recipe with Spinach and cream that is stewed together until thick and creamy in under an hour. Saved! Add the spinach and fenugreek to boiling water and cook for 2-3 minutes. Drain well, squeezing out as much liquid as possible before chopping the spinach finely.
What is chicken saag or saagwala Curry?
A chicken saag or saagwala curry one of my favourite Indian dishes and my recipe makes it really easy to make at home! It is a recipe that is one of the ever-present dishes on the old school British Indian curry house. Iron-rich spinach may take the top billing but the star is the boldly flavoured spicy gravy. Easy Chicken and Spinach Curry.
How to cook Chana saag curry?
Cover pan with lid and let the chana simmer for 4 to 5 minutes. This allows the spice flavors to mix with the chickpeas. Reduce heat to low and add the blended saag mixture. Stir well to combine and cook the chana saag for 1 -2 minutes or until the curry starts to bubble.
How to make Saag dairy-free?
If you don’t have a need to make the saag dairy-free you can use regular cow’s milk yogurt and cream. Start by seasoning the chicken with the turmeric, cayenne and salt. Add the ghee to a hot skillet and when melted, place the chicken in the pan. Cook until browned on all sides then transfer to a plate and set aside.

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