Spinach takes centre stage in this delicious mild, creamy Chicken Saag curry. A beautifully fragrant and lightly spiced sauce clings to juicy chicken pieces. It's full of earthy green goodness.
Using 1 tbsp water, sauté the spinach with the lid on for 1-2 minutes until wilted. Remove from the heat and cool for a few minutes. Place on a clean tea towel, gather up and squeeze out some of the excess water.Using a stick blender or blender, puree until smooth. Set aside.
In a large pan, using 2 tbsp of the oil over a moderate heat, fry the onion, garlic and ginger for 5-6 minutes until golden and soft.Remove to a jug and blend using a stick blender or add to a blender and blend until smooth. Set aside.
Add the remaining 1 tbsp of oil the the pan over a moderate heat add the cardamom and cinnamon. Let them sizzle for about 30 seconds before adding the tomato, cumin, coriander and chilli powder.Simmer the tomato for 1-2 minutes to reduce and become a thick paste.
Add the chicken, yoghurt and the onion puree and stir to combine.
Add around 1½ cups of water and bring to a simmer. Reduce the heat to low and simmer gently (partially covered) for 35 minutes.
After 35 minutes, stir in the spinach puree and bring back to a simmer (uncovered). Cook for 5 minutes then remove from the heat.
Sprinkle over the garam masala and stir well.
*Optional* Stir in the cream and you're good to go!
Notes
Spinach: To prevent your curry from becoming watery, remove excess water from fresh, frozen, or canned spinach by gently squeezing it using a clean tea towel.
Cream: Adding a drizzle of cream at the end enhances the sauce's richness. While it adds calories, using a low-calorie cream can provide similar results. It's an essential in my opinion, but for a healthier option, the choice is yours.
Pureeing: Blending the spinach and onions creates a smooth texture in the sauce. However, you can opt to chop the spinach instead and skip pureeing the onions for a more rustic texture in the chicken saag.
Serving Suggestions: To enhance the flavors of chicken saag, consider adding a light cream drizzle and vibrant pomegranate seeds, creating a beautiful contrast to the spinach sauce. Enjoy it with fluffy basmati rice or accompany it with Indian breads like roti, chapati, naan, or paratha.
Storage: For refrigeration, store the curry in airtight containers, and it will remain fresh for 4-5 days. Alternatively, chicken saag freezes well. Store it in airtight containers for 3+ months. When reheating in the microwave, ensure it is heated thoroughly, stirring occasionally, and add water if the sauce becomes too dry.