Saag chicken


  1. 3 Tbsp. olive oil or ghee
  2. 1 tsp. salt
  3. 1/2 tsp. turmeric powder
  4. 1/4 tsp. cayenne powder
  5. 1 1/2 pounds chicken pieces For saag
  6. 2 12- ounce packages frozen spinach steamed
  7. 2 1/2 Tbsp. ghee
  8. 6 cloves garlic
  9. 1 1/2 Tbsp. grated ginger
  10. 1-2 serrano chiles minced
  11. 1 medium white onion chopped
  12. 1 tsp. garam masala
  13. 4 tsp. coriander powder
  14. 2 tsp. cumin powder
  15. 2-3 Tbsp. dried fenugreek leaves
  16. 1 14.5- ounce can coconut milk1 cup coconut cream the solid white part of a can of coconut milk or coconut creamplenty of salt like 1 – 2 teaspoonsfresh cilantro chopped, to serve


  • Preheat oven to 375º F. Combine spices and oil or ghee in a bowl. Place chicken pieces in a large baking dish and coat with oil-spice mixture. Bake for 30 minutes; remove from oven.
  • Preheat broiler then broil chicken for 5 minutes, or until browned in places. Remove from oven and set aside. Let cool slightly, then cut chicken off the bone into bite-sized pieces.
  • In a food processor, process steamed spinach until puréed. Set aside.
  • In a large skillet over medium-low heat, place 2 1/2 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles; cook slowly, stirring regularly, until a toffee color. Don’t skip this part! Add a tablespoon of water, as needed, if mixture is burning or drying out.
  • Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten, if you haven’t added water in the previous step. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.

Leave a Comment

Open chat
Instant Query