Chicken Saag

🛒 Ingredients

• Chicken Thighs, boneless, skinless 600 g · 990 kcal
• Fresh Spinach 500 g · 115 kcal
• Onion 150 g · 60 kcal
• Ginger 20 g · 16 kcal
• Garlic 20 g · 30 kcal
• Canned Diced Tomatoes 400 g · 80 kcal
• Plain Full-Fat Yogurt 100 g · 60 kcal
• Vegetable Oil 30 g · 270 kcal
• Garam Masala 10 g · 35 kcal
• Turmeric Powder 5 g · 18 kcal
• Cumin Powder 5 g · 19 kcal
• Coriander Powder 5 g · 15 kcal
• Green Chilies 10 g · 3 kcal

👨‍🍳 Instructions

1. Cut chicken into bite-sized pieces. In a bowl, mix chicken with half of the yogurt, half of the ginger-garlic paste (made from ginger and garlic), turmeric, cumin, coriander, and a pinch of salt. Let it marinate for at least 30 minutes.
2. Blanch the fresh spinach in boiling water for 2-3 minutes, then immediately transfer to an ice bath. Drain well and blend into a coarse paste.
3. Heat vegetable oil in a large pot or karahi over medium heat. Add chopped onions and cook until softened and golden brown, about 8-10 minutes.
4. Stir in the remaining ginger-garlic paste and chopped green chilies. Sauté for another 2-3 minutes until fragrant.
5. Add garam masala, the remaining turmeric, cumin, and coriander powders. Cook for 1 minute, then add diced tomatoes and cook until the oil separates, about 5-7 minutes.
6. Add the marinated chicken to the pot and sear on all sides until lightly browned, about 5-7 minutes.
7. Pour in a splash of water (if needed) and simmer for 10-15 minutes until chicken is cooked through and tender.
8. Stir in the blended spinach paste and the remaining yogurt. Cook on low heat for another 5-7 minutes, ensuring not to boil vigorously after adding yogurt.
9. Check for seasoning. Garnish with fresh cilantro if desired. Serve hot with rice or naan.