Saucepan@saucepan · Shared this recipeFollowIndian · dinnerSaag ChickenBoneless chicken thighs simmered in a vibrant spinach gravy with spices, finished with cream and kasoori methi.total35 minprep10 mincook25 minservings6Original recipe on ministryofcurry.comKeep this recipeAdd a copy of Saag Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 lb fresh spinach, rinsed well1.5 lb chicken thighs, skinless boneless, cut into 2 inch pieces2 tbsp ghee or oil1 tsp cumin seeds1 medium yellow onion, cut into quarters1 plum tomato, cut into quarters8 garlic cloves2 inch ginger root, diced2 green chilies0.25 tsp turmeric powder2 tsp coriander powder2.5 tsp kosher salt1 tsp garam masala1 tbsp kasoori methi, dried fenugreek leaves0.25 cup heavy creamStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat 6 cups of water in a saucepan over high heat. Add the spinach and blanch just until the spinach wilts.2Step 2: Add 2 cups of ice and 2 cups of water to a bowl. Scoop out the spinach and add to the bowl with ice water.3Step 3: Squeeze out all the water from the spinach and add it to the blender. For a smoother sauce, blend the spinach thoroughly. For a more rustic texture, pulse the spinach until you get the desired texture.4Step 4: Blitz onion, tomato, garlic, ginger, and green chilies in a blender to make a coarse puree.5Step 5: Heat ghee in a medium saucepan. Add cumin seeds and allow it to sizzle for 30 seconds.6Step 6: Add onion tomato puree, turmeric powder and coriander powder, half of the salt and cook for 6 to 8 minutes or just until the oil starts to separate.7Step 7: Add chicken, garam masala, and remaining salt and mix well. Cook covered on medium heat for 7 to 8 minutes or until the chicken is fully cooked.8Step 8: Add pureed spinach and mix well. Cook until the curry comes to a gentle boil.9Step 9: Garnish with cream and Kasoori methi.getsaucepan.com/r/8b93ce22-dffd-4162-ae91-dbfc5a277e0c · Original: https://ministryofcurry.com/saag-chicken/
