If you’re looking for a meal that’s delicious, healthy, and quick to prepare, then this Chicken Saag recipe is a great option. As we know, leafy greens are beneficial for health, and when chicken is added to them, it becomes an even more nutritious and balanced meal.
I’ve brought this recipe especially for those who want to eat light, low-oil, and nutritious food. This recipe doesn’t use too many spices or heavy ingredients. Everyone, from children to adults, loves this dish, and it’s easy to make at home. So, let me show you how to prepare it.
What is chicken saag?
Chicken Saag is one of the oldest traditional Indian dishes. This recipe is often made at home because it’s easy to prepare and cooks quickly. The greens are lightly boiled, then blended, and later mixed with chicken and a few simple spices. When it’s ready, the taste is truly delicious.
This recipe is quite light and nutrient-dense, which is why people often include it in their daily meals.
Ingredients for Chicken Saag
For chicken
- 500 grams boneless chicken (thigh or breast, cut into small pieces)
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon salt
For greens
- 500 grams fresh spinach (or 300-400 grams frozen chopped spinach)
- 2 medium onions (finely chopped)
- 2-3 tomatoes (pureed or finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 green chilies (finely chopped, adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- 1/2 cup yogurt
Method of preparation (step by step)
We have explained the process of making Chicken Saag in very simple terms below.
First, marinate the chicken. Take a bowl and add the chicken, turmeric powder, red chili powder, salt, and ginger-garlic paste. Mix everything well and let it marinate for 15 to 20 minutes. This will make the chicken tender and flavorful.
Wash the greens. Thoroughly boil it in water for two to three minutes. Then, immerse it in cold water to preserve its color. Finally, blend it in a mixer.
Now, heat two tablespoons of oil in a pan, then add cumin seeds and let them splutter. Then add the finely chopped onions and sauté them until golden brown, for about 5 to 6 minutes.
Now add the ginger-garlic paste and green chilies and sauté for 1 minute. Then add the tomato puree and the spices: turmeric powder, coriander powder, salt, and red chili powder. Sauté everything until the oil separates (all the spices should be cooked thoroughly).
Now add the marinated chicken and sauté it on high heat for 5 to 7 minutes. The chicken’s color will change slightly, and it will start to release its aroma.
Now add the spinach puree and mix everything well. If you want more gravy, you can add a little water. Cover and cook on medium heat for 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
Finally, check if the chicken is cooked thoroughly. If you are using yogurt, add it at the end and cook for another two to three minutes. Then, add garam masala, mix well, and turn off the gas. Garnish with fresh coriander leaves and serve it to your family, and enjoy its delicious taste.
Some tips for chicken saag
- Whenever you make this at home, always use fresh spinach; it improves both the taste and color.
- Use chicken thigh pieces for a juicier result.
- If you want to make it even healthier, use only one tablespoon of oil and skip the yogurt.
- You can adjust the spiciness to your liking; a medium level of spiciness is best for children.
- Leftover chicken curry can be stored in the refrigerator for two to three days, which actually enhances the flavor.
Conclusion
I hope you have learned how to make Chicken saag by now through the guide given above. This recipe is very easy to make, and anyone can easily prepare it at home. This recipe proves that Indian cuisine can be excellent in both taste and presentation. So, do try making it at home and let us know in the comments section how you liked this recipe.
