Chicken Saag

an aromatic addition to any indian banquet

The ingredient of Chicken Saag

• 2 bunches english spinach trimmed washed
• 1 tablespoon grapeseed oil
• 20g butter
• 1 1 2 teaspoons cumin seeds
• 1 dried bay leaf
• 1 large brown onion finely chopped
• 3 garlic cloves crushed
• 3cm piece fresh ginger peeled grated
• 1 long green chilli finely chopped
• 2 teaspoons ground coriander
• 3 teaspoons garam masala
• 2 teaspoons sea salt
• 410g can chopped tomatoes
• 1 2 teaspoon caster sugar
• 1 3 cup tamar valley greek style yoghurt
• 8 900g chicken thigh fillets trimmed

The Instruction of chicken saag

• bring a large saucepan of water to the boil over high heat cook spinach for 1 to 2 minutes or until just tender drain reserving 1 4 cup liquid refresh under cold water drain squeeze excess liquid from spinach process or blend to form a paste
• heat oil and butter in a large heavy based saucepan over medium low heat add cumin and bay leaf cook stirring for 1 minute or until fragrant add onion cook stirring for 5 to 6 minutes or until softened add garlic ginger and chilli cook stirring for 1 minute or until fragrant add coriander garam masala and salt cook stirring for 1 minute or until fragrant add tomato and sugar stir to combine cook stirring occasionally for 5 minutes or until slightly thickened
• add spinach and reserved liquid simmer stirring for 2 minutes or until combined add yoghurt 1 tablespoon at a time add chicken bring to the boil reduce heat to low simmer uncovered for 20 to 25 minutes or until chicken is cooked through serve

Nutritions of Chicken Saag

calories: 232 308 calories
calories: 11 grams fat
calories: 4 grams saturated fat
calories: 7 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 25 grams protein
calories: 96 milligrams cholesterol
calories: 772 33 milligrams sodium
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calories: nutritioninformation

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