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Saag Chicken (Spinach Chicken)

saag chicken - chicken hariyaliIngredients:

Chicken  Marinade       

1 Teaspoon Ginger-Garlic Paste

6 Tablespoons Yogurt

1 Teaspoon chili powder

1 Tablespoon Garam Masala

1 Kg / 2 lbs Chicken – Boneless Skinless – 1 inch pieces

For the Gravy          

2 Medium / One Large onion – finely chopped

3 small tomatoes (Roma) - finely chopped

1 1/2 Teaspoon Coriander Powder

1 1/2 Teaspoon Cumin Powder

1 Teaspoon Ginger-Garlic paste

1/4 Teaspoon Nutmeg Powder

3 Tablespoon Oil

Few pieces of cinnamon

4-5 Cloves

5-6 Pepper Corns

3-4 Bay Leaves

4-5 Cardamom

1 Teaspoon Turmeric Powder

Salt – As per taste

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

1 Tablespoon Garam Masala

1 Teaspoon Chili Powder

16 oz. shredded Fresh Spinach

Water – as required          

How to make:

1.    Mix the chicken pieces in the marinade and keep for 4-6 hours. I prefer to put the marinade in Zip lock bag.
2.    Heat the oil and put mustard seed and cumin seeds. As they splutter, put cloves, cinnamon sticks, peppercorn, bay leaves and cardamom. Add Ginger-Garlic paste and fry for few seconds.
3.    Add Chicken pieces, cumin powder, coriander powder, chili powder and salt.
4.    Keep frying the chicken on high flame until all the liquid evaporates. The chicken should become dry. 
5.    Add spinach and fry it until it is well blended with chicken. Let chicken cook with spinach.
6.    Add water to make it thin. Add Garam masala and Nutmeg water.
7.    Turn off the heat after 2-3 minutes.
8.    Serve hot with Chappati, Nan or Rice.