Chicken Saag

Chicken & spices

• 600 g chicken thighs (boneless), cut into bite-size pieces
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp Kashmiri chilli powder or paprika
• 2 tsp garam masala
• to taste salt

Spinach

• 400 g fresh spinach, or ~120g frozen spinach

Masala base

• 4 tbsp neutral oil or ghee
• 2 onion (small), finely chopped
• 6 garlic cloves, minced
• 2 tsp ginger, grated
• 2 green chilli, finely chopped(optional)
• 2 tomato (small), finely chopped, or 120g canned
• 160 ml water or chicken stock

Finishing

• 4 tbsp cream or yogurt(optional)
• 1 tsp kasuri methi (dried fenugreek leaves)(optional)
• 2 bunch fresh coriander (cilantro), chopped

Prepare the spinach

1. 1

   Bring salted water to a boil. Blanch the spinach for 30–40 seconds, then transfer immediately to ice water.

   2m

   Tip: This preserves the bright green color and prevents the spinach from becoming dull.

2. 2

   Squeeze the spinach dry and blend into a smooth purée with a small splash of water.

   blender

Cook the masala

1. 3

   Heat 2 tbsp oil or ghee in a pan over medium heat.

   1m
2. 4

   Add the chopped onion and cook 6–8 minutes until soft and lightly golden.

   7mmedium
3. 5

   Add garlic, 2 tsp ginger, and green chilli. Cook 1 minute until fragrant.

   1m
4. 6

   Add cumin, coriander, 1 tsp turmeric, and chilli powder. Stir 30 seconds until fragrant.

   1m
5. 7

   Add the chopped tomato and cook 5–6 minutes until the oil begins separating from the masala.

   6m

   This stage determines the depth of the dish — do not rush it.

Cook the chicken

1. 8

   Add the chicken pieces and salt. Cook 4–5 minutes, stirring, until the chicken is lightly sealed and coated in the masala.

   5m
2. 9

   Add 80ml water or stock, cover, and simmer for 10 minutes.

   10mmedium-low

Finish the saag

1. 10

   Stir in the spinach purée. Simmer uncovered for 5–7 minutes until the sauce thickens.

   6m

   Tip: Do not cook spinach too long after blending — prolonged heat dulls the flavor.

2. 11

   Add 2 tsp garam masala, 4 tbsp cream or yogurt, and kasuri methi (crushed between your fingers). Taste for salt and adjust.

   1m
3. 12

   Finish with chopped fresh coriander.