Recipe by AngeNZ
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).
Top Review by artistclogger
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.
- 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
Directions See How It's Made
- 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.