Spicy Indian Chicken Saag with Creamy Spinach

Indian Spiced Chicken and Spinach Recipe 🍗🌿

Description

This delightful Indian-inspired dish, known as “saag,” is a wonderful blend of tender chicken and vibrant spinach cooked in a rich, creamy tomato sauce infused with a variety of aromatic spices. Perfect for a quick and satisfying meal, this recipe can also be adapted with paneer or lamb if you prefer. The dish brings together the robust flavors of cumin, coriander, turmeric, and paprika, creating a comforting and spicy meal that’s sure to please. Serve it over basmati or regular white rice for a complete dining experience.

Ingredients

• 2 yellow onions, finely chopped
• 1 garlic clove, minced
• 3 tablespoons fresh ginger, grated
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon turmeric
• 1/2 tablespoon paprika
• 1/2 teaspoon salt, plus 1 teaspoon divided
• 1 1/2 cups crushed tomatoes
• 1 cup heavy cream
• 1 cinnamon stick
• 1/2 cup water
• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 2 jalapeños, finely chopped (optional, for extra heat)

Nutritional Information

• Calories: 367.4 kcal
• Fat: 22.4 g
• Saturated Fat: 8.5 g
• Cholesterol: 116.3 mg
• Sodium: 1133.2 mg
• Carbohydrates: 12.6 g
• Fiber: 5.7 g
• Sugar: 2.5 g
• Protein: 31.9 g

Servings

• Recipe Yield: 4 servings

Cooking Time

Instructions

1. Prep the Ingredients: Start by finely chopping the yellow onions and mincing the garlic. Grate the fresh ginger and chop the chicken breasts into bite-sized pieces. Thaw and drain the spinach if using frozen.

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2. Heat the Oil: In a large frying pan, heat a couple of tablespoons of oil over medium-low heat until shimmering.

3. Cook the Onions: Add the finely chopped onions to the pan. Cook, stirring occasionally, until the onions start to soften and turn translucent, about 3 minutes.

4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes, allowing the flavors to meld together.

5. Incorporate the Spices: Sprinkle in the ground cumin, ground coriander, turmeric, paprika, and 1 teaspoon of salt. Stir well to coat the onions and cook until the spices become fragrant, approximately 1 minute.

6. Add Jalapeños and Tomatoes: If you like extra heat, add the finely chopped jalapeños at this point. Pour in the crushed tomatoes and stir to combine.

7. Pour in the Cream: Add the heavy cream, followed by the cinnamon stick and water. Stir well to create a smooth, creamy sauce.

8. Add the Spinach: Mix in the thawed and drained spinach, ensuring it is evenly distributed throughout the sauce. Bring the mixture to a gentle simmer.

9. Simmer and Reduce Heat: Cover the pan, reduce the heat to low, and let the sauce simmer for about 5 minutes to allow the flavors to meld.

10. Cook the Chicken: Stir in the bite-sized chicken pieces and the remaining 1/2 teaspoon of salt. Cover and simmer until the chicken is just cooked through, about 10 minutes. Stir occasionally to ensure even cooking.

11. Finish the Dish: Before serving, remove the cinnamon stick from the pan. This step is crucial as it has done its job infusing the sauce with its warm, sweet flavor.

12. Serve: Serve the Indian Spiced Chicken and Spinach over basmati or regular white rice. Garnish with fresh cilantro if desired.

Tips and Variations

• Paneer Substitute: For a vegetarian version, substitute the chicken with paneer (Indian cottage cheese). Cube the paneer and add it to the sauce in place of the chicken.
• Lamb Substitute: For a richer flavor, substitute the chicken with lamb. Ensure the lamb is cut into small pieces and adjust the cooking time accordingly to ensure the meat is tender.
• Spice Level: Adjust the number of jalapeños based on your spice preference. You can also add a pinch of cayenne pepper for an extra kick.
• Serving Suggestions: Serve this dish with naan or roti for a traditional Indian meal. A side of cucumber raita or yogurt can help balance the heat.
• Storage: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Notes

• Sautéing the Chicken: If you prefer a richer flavor, you can sauté the chicken pieces in oil before adding them to the sauce. This can add a delightful depth to the dish.
• Frozen vs. Fresh Spinach: While this recipe uses frozen spinach for convenience, fresh spinach can also be used. Simply chop the fresh spinach and add it to the sauce, cooking until wilted.
• Tomato Base: Crushed tomatoes provide a thicker consistency, but you can also use diced tomatoes if you prefer a chunkier texture.
• Creamy Texture: The heavy cream gives this dish its rich, creamy texture. For a lighter version, you can substitute half-and-half or coconut milk.

This Indian Spiced Chicken and Spinach dish is a wonderful way to bring the vibrant flavors of Indian cuisine to your table in under an hour. The combination of tender chicken, nutrient-rich spinach, and aromatic spices creates a meal that is both comforting and exotic. Whether you are a seasoned cook or just beginning to explore the world of Indian cooking, this recipe is sure to become a favorite in your household. Enjoy! 🥘🍛