Saag is a pan-Indian term for leafy green dishes that varies by region, from spinach in Punjab to mustard in Bengal. Chicken saag combines the protein and iron of spinach in a nutritious North Indian dish. It is especially popular in winter when leafy vegetables are plentiful.
Indian
Saag Chicken
Chicken saag with spinach in creamy spice sauce in punjabi style.
- Indian
- Main course
- Light
- High protein
- Low fat
- High fiber
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 34 g
- Fiber 4 g
- Carbohydrates 8 g
- Fat 18 g
- Sodium 520 mg
Story behind the dish
Preparation
Chicken Saag is an Indian preparation with medium difficulty. Set aside about 60 minutes in total (25 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of chicken breast in pieces.
- Have ready: 400 g of fresh spinach.
- Have ready: 100 g frozen spinach.
- Have ready: 1 chopped onion.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Blanch all the spinach for 2 minutes in boiling water.
Blanch all the spinach for 2 minutes in boiling water, cool in cold water and drain. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Blend the spinach with a little water until fine and homogeneous puree
Blend the spinach with a little water until fine and homogeneous puree.
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Heat ghee
Heat ghee, sauté onion for 6 minutes, add garlic, ginger and spices.
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Brown the chicken in the mixture for 5 minutes until it changes color.
Brown the chicken in the mixture for 5 minutes until it changes color. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add the spinach puree and cook for 15 minutes over medium heat.
Add the spinach puree and cook for 15 minutes over medium heat.
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Add the cream and cook for 5 more minutes until the sauce thickens.
Add the cream and cook for 5 more minutes until the sauce thickens.
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Serve with chopped green chili and roti or rice
Serve with chopped green chili and roti or rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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