Why You’ll Love This Recipe
It’s loaded with flavor and the perfect dish to make for friends and/or family! Everyone will lose their minds over this perfectly spiced, creamy, and comforting meal. It’s surprisingly healthy and loaded with veggies. The base of this chicken saag recipe is a curry made of mostly spinach. Two whole bags of spinach, in fact! Chicken packs in the protein while spinach packs in a ton of vitamins and minerals.It’s a foolproof method that yields restaurant-quality chicken saag that is arguably better than takeout! You’ll start by baking the chicken then making the curry, then leaving everything to simmer for a few minutes. The final result is a totally irresistible Indian curry!
Key Ingredients
Frozen Spinach – Fresh or frozen spinach both work for this recipe. However, I find frozen spinach much more convenient and just as tasty. Simply steam two bags of frozen spinach according to the package instructions. Once steamed, run the spinach through a food processor or blender until puréed. The level at which the spinach is pureed is totally up to you. Whether that means totally smooth or with a few spinach pieces remaining! Garam Masala – Garam masala is a popular spice throughout Indian cuisine. It’s a warming blend of cinnamon, cardamom, and cloves, among other spices. It smells and tastes incredible! If you don’t have any garam masala at home, I highly recommend picking some up the next time you’re at the grocery store. Most stores carry this Indian spice in either the spice aisle or the ethnic food section. Half-and-Half – Thick and creamy half-and-half contributes intense richness to this chicken saag recipe. If you don’t have half-and-half you can use heavy whipping cream instead. However, avoid substituting it with low-fat or skim milk which will result in a thin and watery curry.
Chef’s Tips
Be patient while cooking the onion, garlic, ginger, and serrano chiles! The goal is to achieve a deep, dark brown color from your aromatics. It’s imperative to the overall flavor of this dish that you do not rush this step! Continue cooking, stirring regularly so that it doesn’t burn, until the mixture becomes a rich brown color.Serve this chicken saag over cauliflower rice for a keto-friendly meal! Both the half-and-half and full-fat yogurt increase the fat in this dish. Therefore, simply replace the usual white rice with cauliflower rice to keep the carbs low!Store any leftover chicken saag in an airtight container in the fridge for up to 4 days. When ready to eat, either reheat in a skillet over medium heat on the stove for 5 minutes. Or place in the microwave for 30 second intervals until warmed throughout.
More Indian Recipes You’ll Love
Indian Butter ChickenPerfect NaanBest Chicken Tikka MasalaPalak PaneerInstant Pot Basmati Rice
