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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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Browse similar recipes by category
- 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: RachelAnn in Japan
On Nov 2, 2009
This is delicious and my family devoured it. I love how it's relatively healthy and has good flavours too. We finished the meal with mango lassi all around! Thanks for this great recipe!
From: artistclogger
On Aug 3, 2009
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.
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: zaar junkie
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.
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