Chicken Saag

INGREDIENTS

• 600g Chicken Thigh
• 600g Spinach
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 tsp Ginger
• 2 Green Chilli
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Turmeric
• 4 tbsp Cooking Oil
• 120g Plain Yogurt
• 1 tsp Salt
• 240ml Water

STEPS

1. 1

   Put 600g of chicken thigh in a bowl with 120g of plain yogurt, half of 0.5 tsp of turmeric, and half of 1 tsp of salt. Coat thoroughly and marinate for 15 minutes while preparing the vegetables.

   ⏱ 15 min

2. 2

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 2 onions (finely chopped) and cook for 8 minutes, stirring occasionally, until soft and golden.

   ⏱ 8 min

3. 3

   Add 4 cloves of garlic (minced), 2 tsp of ginger, 2 green chillis (finely chopped), 1 tsp of ground cumin, 1 tsp of ground coriander, and the remaining turmeric. Stir for 1 minute until fragrant.

   ⏱ 1 min

4. 4

   Add 2 tomatoes (finely chopped) and the remaining salt. Cook for 6 minutes, stirring, until the tomato softens and the oil begins to separate.

   ⏱ 6 min

5. 5

   Add 600g of spinach in handfuls and cook for 4 minutes until fully wilted. Stir in 240ml of water, then blend the mixture with an immersion blender until mostly smooth, leaving a little texture.

   ⏱ 4 min

6. 6

   Add the marinated chicken and any marinade to the spinach sauce. Bring to a gentle simmer, cover, and cook for 20 minutes, stirring once or twice, until the chicken is cooked through, the juices run clear, and no pink remains in the thickest piece.

   ⏱ 20 min

7. 7

   Uncover and simmer for 5 minutes until the sauce is thick enough to coat the chicken. Stir in 2 tsp of garam masala, taste, and adjust salt if needed. Rest off the heat for 2 minutes before serving.

   ⏱ 5 min