Chicken Saag

 Healthy Indian Easy prep20 mins total time50 mins servings4 addedMarch 2022

Onion Paste

• 2 cups onions, coarsely chopped
• 2 tablespoons vegetable oil
• 1 cup water

1. Heat a Dutch oven over medium-low heat. Add 2 tablespoons of vegetable oil and onions. Slowly cook the onions until translucent, but not browned (2-3 minutes). Add the water, bring to boil then reduce to simmer. Cook for an additional 8 minutes.
2. Remove the Dutch oven from the heat and allow the onions to cool to a temperature that is safe to the touch.
3. Place the onion mixture into a blender and puree until smooth. Set aside.

Chicken Saag

• 4 – 6 boneless, skinless chicken thighs cut into 3 pieces per thigh.
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• ½ teaspoon turmeric
• 1 – 2 teaspoons mild kashmiri chili powder
• 1½ teaspoons kasoor methi (dried fenugreek leaves)
• 1½ teaspoons garam masala
• 1 teaspoon kosher salt
• 1 tablespoon garlic, minced
• 1½ tablespoons ginger paste
• 1 tablespoon tomato paste, diluted to the consistency of tomato sauce
• 8 ounces frozen spinach (frozen weight), thawed and drained
• 4 tablespoons vegetable oil

1. In a small bowl, combine the cumin, coriander, turmeric, garam masala, Kashmiri chili powder, kasoor methi and salt. This is your spice mix.
2. Heat 3 tbsp vegetable oil in the Dutch oven over medium heat until it shimmers.
3. Add the garlic ginger paste and cook until it stops spluttering.
4. Turn the heat to medium low. Add the spice mix and stir continuously until it starts to smell really good - around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over.
5. Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.
6. Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for 3-4 minutes. Don’t worry if it seems a bit dry. The chicken will release juices as it cooks and you should be left with a nice amount of sauce.
7. Turn the heat down to medium low. Add the chicken and stir. Cover and simmer until the chicken is done. It’s done when you measure the internal temperature and it says 170F, about 12-15 minutes.
8. Add the thawed spinach and stir to distribute it. If the curry is a bit thick add a bit of water or chicken stock and stir. Let the chicken saag simmer another minute or so. Taste for salt and adjust as needed.