Creamy Spinach Curry Chicken — Chicken Saag
A North Indian curry of seared chicken in a deep-green spinach gravy layered with garam masala, fresh ginger, and crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Boil water in a saucepan over high heat. Blanch spinach in two batches, 60 seconds each until bright green, drain, plunge into ice water 30 seconds, squeeze dry, blend with 1/4 cup water to coarse puree. Chop onions and tomato finely. Julienne ginger for garnish. Chop coriander. Cut chicken into 1.5-inch pieces.
Sear
Heat oil and ghee in a large heavy skillet over medium-high heat. Add chicken in a single layer (work in batches if needed), sear 3 minutes per side until deeply golden. Remove and set aside.
Saute
Lower heat to medium, add onion, cook 7 minutes stirring until deep golden. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Build
Add tomato, kashmiri chilli powder, coriander, cumin, turmeric, salt. Cook 4 minutes on medium-low, mashing tomato, until oil beads at edges. Return chicken with juices, add 200ml hot water, stir, cover, simmer on low 8 minutes.
Simmer
Stir in spinach puree, simmer 6 minutes on low stirring often until gravy is glossy and chicken reaches 165°F internal. Stir in garam masala and crushed kasuri methi off heat, rest 2 minutes covered.
Plate
Garnish with julienned ginger and fresh coriander, serve with naan, paratha, basmati rice, mixed pickle, and roasted papad alongside.
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