Chicken Saag

Posted: March 13, 2011 by nietize in Chicken, Indian
Tags: , ,

From Chicken – the best ever recipe collection
Serves 4

Fresh spinach Leaves, 200g, washed but not dried
8 chicken thighs, skinned
2.5 cm ginger
2 garlic cloves, crushed
1 green chilli, roughly chopped
1 cup of water
1 tbsp oil
2 bay leaves.
1/4 tsp black peppercorns
1 onion, finely chopped
tomatoes – 4, peeled and finely chopped
Curry powder – 2 tsp.
Chilli powder – 1 tsp.
Plain yogurt – 3 tbsp.
Salt as per taste

Cook the spinach leaves, without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic and chilli with 1/4 cup of the measured water into a food processor or blender and process to a thick puree. Set aside.

Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 6-8 minutes or until the onion has browned.

Add the tomatoes and simmer for about 5 minutes.

Stir in the curry powder, salt and chilli powder. Cook for 2 minutes over a medium heat, stirring once or twice.

Stir in the spinach puree and the remaining measured water, then simmer for 5 minutes.

Add the yogurt, 1 tbsp. at a time and simmer for 5 minutes.

Add the chicken pieces and stir to coat them in the sauce. Cover and cook for 20-25 minutes until the chicken in tender.

Not too sure how authentic the recipe is but it tastes good to me – wonderful flavours coming from the spices and the chicken was so tender when I plated up. Definitely, one of the chicken dishes I will cook again. Added too little spinach, unfortunately and so the dish doesn’t look green enough.

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