Saag Chicken

AMAZING! I changed it a little by frying all the spices, then the chicken, then putting in the frozen spinach. Would definitely eat again.

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Great choices of spices/ingredients for a very tasty Saag! As a huge fan of saag (saagwala), I have several recipes for chicken saag, and like some of the other raters of this particular recipe, like it very spicey. That said, I doubled the garlic, ginger, and spices. I also prefer a saag that produces more "gravy," thus added about 1/2 cup yogurt plus 1/2 cup chicken broth (at the end), and heated it through. The flavor of this spice combination is very close to what I have also been looking for. My DH also loved it. Added about 1/2 cup cooked sliced mushrooms to the mix. Thank you for sharing a recipe for saag that truly provides the "melded" spices that taste like those we've had in the best East Indian restaurants.

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This was good. I switched out the milk for yogurt and the butter for ghee (clarified butterfat that is commonly used in Indian dishes). I also reduced the amount of oil to 4 tbsp in total. I think next time I will increase the spice mix as I don't think it's enough. It's a good recipe to start with and I think with a little tweaking it could be a great 5-star dish. Thanks for this, MilliesMum!

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Good recipe. I veganized it by using a block of tofu instead of the chicken pieces, soymilk in place of regular milk, and earth balance for butter. I doubled the amount of cayenne pepper since we like things a little more spicy, and could really have added a bit more (we also added freshly ground black pepper). Immediately after cooking (and before adding the butter), we tried it, and it did taste rather bland. The butter is key in giving it a creamy texture. We liked the addition of butter so much, we doubled the amount of butter for an even creamier saag. I simmered it for about 30 minutes and let sit for about an hour. The flavors of this dish got better and better the longer we waited. Best the next day. This recipe was a bit more labor-intensive and time-consuming than I normally like (and created quite a bit of dishes), but I would make this again by special request. Thank you for sharing this recipe.

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I just made this and it is very good. The only change I made was not pureeing any of the spinach. I thought it would be more visually appealing to my american guests to see the spinach instead of a green puree. Still lovely and I adore the pureed kind as well.

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Pretty good. I had to cook mine longer, until the spinach got "creamy". I also increased the spices since we like things hot and super flavorful.

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Great recipe. We used fresh tomatoes, and no milk or butter but some crème fraîche which gave it a lovely tangy taste. Will definitely make this again!

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Great authentic recipe, really nice.
I used cream instead of milk just for more richness.

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Really authentic tasting. Almost as good as the Sag from my favourite Balti house.

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This one was good..very close to the flavors in the one I am used to eating.I did feel as though it needed more spices.Not that I like things spicey...thats not it at all.I was a bit bland imho.I will defiantly make again but I think I will follow the spices from Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry. Read more: http://www.food.com/recipe/aloo-gobi-mattar-cauliflower-pea-and-potato-curry-187408#ixzz1RWUwBCuD. I made this dish as well & I think the spices would carry over perfectly to achieve the amount of flavor I am looking for.Paired with some basmati rice for a great meal.Thanks for posting..I can't wait to make it again!

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I am Brazilian but to me Lamb Saag is the best dish ever. I tried this recipe( with chicken) and added some green peas and loved it. Tasted just like kabab House , the Indian Restaurant that I go to. Next time I will try with lamb. I also replaced milk for yogurt. Will make this dish over and over again. If you are a Indian food lover, like me, you will love it too. Now I will look for a recipe for Tik Tikka Masal ;)

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we enjoyed this recipe. will make again, perhaps with a bit more spice.

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This is easy and tasty. I used about half the amount of meat but kept the rest about the same. I used frozen spinach (26 oz total), and so did not add any water at any stage since it releases a lot of juice. I also used only minimal oil but did finish it with the butter as written. I thought the spicing worked well--enough to make it interesting and flavorful without overwhelming. I served this over millet and added some toasty almonds as a garnish on top. The leftovers were good, too. --M

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I have been trying to make saag for years and this is the only recipe that has ever worked! It is addictive. I serve it with cilantro sauce (whirl cilantro, green onion & jalapeno in food processor, then blend in plain yogurt and a splash of lemon juice), basmati rice and spiced mashed buttercup squash. It freezes well, too, although the spinach turns dark.

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I made this dish over the weekend and it was very good!!! I was extremely happy to find the garam masala spice at a regular grocery store. I love Indian food and this was definitely authentic and comparable to something I would order at a restaurant. I just added a little bit more cayenne pepper because I love spicy food. I also served this with naan and rice. Thanks for an awesome recipe!

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This is delicious and my family devoured it. I love how it's relatively healthy and has good flavours too. We finished the meal with mango lassi all around! Thanks for this great recipe!

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Fairly quick and easy despite the long list of ingredients. It's become a family favorite and I've made it many, many times.

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Great recipee! Used yogurt instead of milk and added more spices and still found it quite mild. Mild doesn't mean "not delicious"! I devoured this stuff! And can't wait to do so again tomorrow for lunch!

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This looks like a long recipe, but really isn't that complicated once you have all the ingredients gathered. I would chop the spinach very fine for easier grinding next time. I didn't find this recipe very spicy, so I think the recommended cayenne pepper amount is fine. The 3 lbs of chicken pieces worked out to 2 large chicken breasts, and I am not sure how much 48 ounces of spinach is, but I used one of those square bags of spinach (could probably use a bit more). I used about 6 tomatoes out of the can with some of the juice. It doesn't taste exactly like the Saag Chicken you get at Indian restaurants, but it's close. Tastes better the next day.

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My 5 year old gave the recipe a frown without trying it, but I did try it, and liked it very much. It was even good without the tomatoes, butter, or milk. I added some lemon juice and served with a dollop of whole milk yogurt instead. It was deliscious and satisfying.

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