Saag Chicken/Palak Chicken (Spinach Chicken Curry)
Servings: 4
Ingredients
- 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
Instructions
- 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.