Chicken Saag

How to Make Chicken Saag

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1. Heat the oil in a large, deep pan over medium heat. Cook the onion for 8 minutes, until golden. Add the garlic, ginger and green chilli and cook for 1 minute.

   Mark done Start 8 min timer

2. Stir in the cumin, turmeric, garam masala and chilli powder and cook for 30 seconds, until fragrant. Add the chicken and cook for 5 minutes, turning, until the outside is sealed.

   Mark done Start 30 sec timer

3. Add the tomatoes, water and salt, bring to a simmer, cover and cook for 15 minutes, until the chicken is tender.

   Mark done Start 15 min timer

4. Add the spinach in handfuls, stirring until it wilts, and cook for 5 minutes. Take the pan off the heat, let it stop bubbling for a minute and stir in the yogurt. Taste and adjust the salt.

   Mark done Start 5 min timer

Notes for Getting It Right

• Cut the chicken into even pieces so they cook at the same rate and stay juicy.
• If the sauce is too thick, add a splash of water; if it is too thin, simmer it uncovered for a few minutes.
• Give the spices their full 30 seconds in the oil, since raw spices taste dusty.

If You're Missing Something

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chicken Saag

• Cauliflower rice
• Cucumber raita made with plain yogurt
• A small portion of brown basmati rice

Leftovers and Storage

Keeps in the fridge for up to 3 days. Freezes without the yogurt for up to 3 months; stir the yogurt in after reheating.

Questions About Chicken Saag

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.