Indian Chicken Saag
Description
This easy Indian chicken saag recipe combines chicken thighs, spinach, paneer cheese, and spices for flavorful results.
Ingredients
•
2 1/2 pounds boneless, skinless chicken thighs, cubed
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2 tablespoons olive oil, divided, or more as needed
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2 teaspoons ground cumin, divided
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2 teaspoons ground coriander, divided
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2 teaspoons garam masala, divided
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salt and ground black pepper to taste
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1 (8 ounce) package fresh spinach
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1/4 tablespoon butter
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1 medium onion, diced
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5 cloves garlic, minced
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3 fresh red chile pepper, minced
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2 tablespoons minced fresh ginger root
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5 fresh curry leaves
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5 cardamom pods
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1 teaspoon mustard seed
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1 teaspoon ground turmeric
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1/2 (8 ounce) can tomato paste
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2 (6 1/2 ounce) cans tomato sauce
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1 teaspoon honey
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12 ounces paneer, diced
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1/4 cup heavy cream, or more to taste
Directions
1
Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2
Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
3
Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
4
Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
5
Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
6
Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
7
Remove from heat. Add chicken and stir in paneer and heavy cream.