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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (797g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch ginger 2 big cardamom pods 2 whole cloves |
||
| Calories 860 | ||
| Calories from Fat 567 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.0g | 96% | |
| Saturated Fat 16.3g | 81% | |
| Monounsaturated Fat 21.3g | ||
| Polyunsaturated Fat 20.7g | ||
| Trans Fat 0.1g | ||
| Cholesterol 172mg | 57% | |
| Sodium 973mg | 40% | |
| Potassium 2708mg | 77% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 10.3g | 41% | |
| Sugars 8.4g | ||
| Protein 50.6g | 101% | |
Ingredients
- 3 lbs chicken pieces, skinned and cubed
- 5 cloves garlic, minced
- 2 large onions, minced or extremely finely chopped
- 1 (400 g) can crushed tomatoes
- 1 inch ginger, minced
- 4 tablespoons milk
- 48 ounces spinach, washed & chopped
- 2 tablespoons butter
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 2 big cardamom pods
- 2 whole cloves
- 7 tablespoons oil
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 cup water
- 1 tablespoon water
Directions
1
Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.2
Put the spinach in a pot, add 1/4C water.3
Bring to the boil and remove from heat.4
When cool, grind very well (almost to a paste) in blender and set aside.5
Heat the remaining oil in a pan and add ginger, garlic and onions.6
Fry until lightly brown.7
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.8
Sprinkle with 1 tbs water.9
Cook for 10 minutes on a low heat.10
Add chicken and milk to the pan.11
Simmer until the chicken is tender (about 10 minutes).12
Add spinach and garam masala to the pan.13
Cook until spinach starts sticking to the pan (about 15 minutes).14
Remove from heat, add butter and cover until ready to serve with rice.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: HerbofGrace
On Sep 4, 2008
Fairly quick and easy despite the long list of ingredients. It's become a family favorite and I've made it many, many times.
From: Chef #673444
On Jun 29, 2008
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.
From: Chef #348803
On May 12, 2008
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!
From: Manna_from_Heaven
On Jan 29, 2008
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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