Chicken Saag
Ingredients
The Chicken
-
3
tablespoons
ghee
-
1
teaspoon
salt
-
½
teaspoon
turmeric
-
¼
teaspoon
cayenne pepper
-
1 ½
pounds
chicken thighs or legs
The Saag
-
3
tablespoons
ghee
-
2
12-ounce packages
frozen spinach, steamed
-
6
cloves
garlic, minced
-
1 ½
tablespoons
fresh grated ginger
-
1
unit
serrano chile, minced
-
1
medium
white onion, chopped
-
1
teaspoon
garam masala
-
4
teaspoons
coriander powder
-
2
teaspoons
cumin
-
2-3
tablespoons
dried fenugreek leaves
-
1 ½
cups
half-and-half
-
½
cup
plain full-fat yogurt
-
1
teaspoon
salt
-
to taste
unit
chopped fresh cilantro for serving
Instructions
- Preheat the oven to 375ºF.
- Combine spices and ghee in a bowl, coat chicken pieces with the mixture, and place in a baking dish.
- Bake the chicken for 30 minutes, then broil for 5 minutes until browned.
- In a blender, process steamed spinach until puréed and set aside.
- Heat ghee in a skillet and cook onions, ginger, garlic, and serrano chiles until brown.
- Add garam masala, coriander, and cumin, cooking until fragrant.
- Stir in the spinach, salt, half-and-half, yogurt, and fenugreek leaves.
- Add the chicken to the skillet, stir gently, and cook for an additional 5 minutes.
- Taste and adjust salt as needed before serving.
Nutrition Facts (estimated)
Servings
6
Calories
527
Total fat
43g
Total carbohydrates
13g
Total protein
26g
Sodium
984mg
Cholesterol
175mg
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