Saag Chicken/Palak Chicken (Spinach Chicken Curry)
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 4
Author: Meena, www.hookedonheat.com
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 1- inch stick of cinnamon
- 3-4 green cardamom pods
- 1 medium onion finely chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 large tomato finely chopped
- 2 large boneless chicken breasts cut into 1-inch cubes
- 500 gms frozen spinach thawed and pureed
- 1/4 cup plain yogurt beaten till smooth
- salt to taste
- water as needed
Heat oil in a deep non-stick pan and add in cumin seeds, cinnamon stick and cardamom pods. Once they start to sizzle, add in the onions and ginger-garlic paste and fry till fragrant and lightly browned. Add in the spices and fry for a few seconds. Stir in the chopped tomato and cook till it begins to pulp.
Slowly add in the chicken, stir well to coat it with the spice mix, and let it cook covered for a couple of minutes. Slowly mix in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble and the chicken is cooked through. Add in yogurt, stirring well to blend in.
Season with salt and cook for another 4-5 minutes, adding in some water if you’d like a thinner consistency.