SAAG MURGH / CHICKEN SAAGWALA

 Are you bored of the same old chicken curry recipe ? Let's dig into this outrageously delicious Chicken Saag. Palak Chicken / Chicken Saag is a popular Indian Chicken dish where chicken is cooked together with the fabulous combination of  freshly blanched spinach and tomato curry base until it becomes tender. Chicken Saag is creamy, flavorsome, nutrition- rich and healthy dish with some aromatic Indian spices and basic Indian spice powders where chicken soaks up all the flavour, paired with loads of greens. This is low carb recipe loaded with the goodness of spinach and contains no cream at all and still the dish tasts amazing."Saag" is a Punjabi term used for all green leafy preparations made either with Spinach, Fenugreek , Mustard, Dill or Collard leaves. Chicken Saag is an authentic Indian recipe made with fresh spinach leaves. This simple dish tastes amazing with any Indian flatbread like roti, fulka, naan and even taste delicious with jeera rice or plain rice.

 This recipe goes by many different names -  like Palak Chicken / Saag Chicken / Saag Murgh / Chicken Saagwala / Chicken Saag. Meat protein like chicken, mutton or fish is what most of the time goes perfect. You can choose any of these and pair it with saag of your choice. Personally, I don't like using boneless chicken into this recipe. So I have used regular chicken on bone cuts. But feel free to use boneless cut or chicken breasts if you like it. For vegetarians pairs amazing with paneer, white chana ( chole/ chickpeas ), soya and what not. If you love experimenting your food then try out various combinations of saag with different proteins. Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.  So do try this easy - to - make yet intensely delicious and flavourful saagwala chicken and this recipe is going to become all time favourite in your food list. 

INGREDIENTS :

1 kg Chicken

300 gm Spinach ( palak ) , blanched and pureed

For Marination -

250 gm Yogurt / Thick Curd

1/2 tablespoon Ginger Paste

1/2 tablespoon Garlic Paste

1 teaspoon Green Chilli Paste ( adjust accordingly )

3 medium size Onions paste ( see notes )

1 tablespoon Black Pepper Powder

Salt to taste

Whole Spices - 

2 Bay Leaves

8-10 Black Peppercorns

1 teaspoon Cumin Seeds

4 Cloves

4 Green Cardamom

1" Cinnamon stick

For Gravy - 

1-1/2 teaspoon Red Chilli Powder

1/2 teaspoon Turmeric Powder

2 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

2 tablespoon Tomato Puree

1/4 teaspoon Nutmeg Powder

1 teaspoon Lemon Juice

Salt to taste ( see notes)

 3 tablespoon Oil

2 tablespoon Ghee

For Garnishing -

Slit Green Chilli

chopped Coriander leaves

Ginger juliennes

METHOD :

For Marination -

STEP 1 - In a mixing bowl, add all the ingredients under title "For Marination " , mix well.

STEP 2 - Add washed chicken pieces and coat them well with the prepared marination.

STEP 3 - Cover and keep this in refrigerator for about 1 hour.

For making Spinach/ Palak Puree -

STEP 1 - While the chicken marinates, clean wash and trim the spinach leaves. 

STEP 2 - In a wok heat sufficient water and let it come to rolling boil.

STEP 3 - Add pinch of salt and spinach and 

let it cook for only 3-4 minutes.

STEP 4 - Take out the blanched spinach on a colander/ strainer / pour some tap water and immediately put it into an ice cold water.

STEP 5 - Cool it to room temperature. Then add it to mixer jar and blend until you have a smooth paste (puree).

For Gravy - 

STEP 1 -  Heat oil and ghee in a wide pan/ kadai.

STEP 2 - Add whole spices - bay leaf, cloves, cumin seeds, cardamom and cinnamon stick and let them fry until fragrant.

STEP 3 - Add marinated chicken pieces and cook it on high flame for 3-4 minutes. Stir it in between.

STEP 4 - Add turmeric powder, red chili powder, coriander powder and tomato puree. Give it a nice stir.

STEP 5 - Now, add 1/2 cup water, give it a mix, cover and simmer for 10-12 minutes.

STEP 6 - Give it a stir in between to avoid burning at the bottom.

STEP 7 - Add palak puree, garam masala powder, nutmeg powder and mix it well.

STEP 8 - Adjust the consistency and add extra water if required.

STEP 9 - Add lemon juice, salt (see notes ) and cook on medium heat for another 2-3 minutes or until cooked.

STEP 10 - Switch off the flame and garnish it with some chopped coriander, ginger juliennes and slit green chilli.

Serve it hot with any Indian bread / rice and enjoy.

NOTES : * As we have added salt while marination, check and add salt while cooking the gravy.

* Adjust chilli powder according to your liking.

* Original recipe asks for onion paste but in my recipe I have added sliced onions because I like the crunch. You can put onions both ways - paste or sliced.

* Gravy consistency should be as per your liking.

* Blanch spinach leaves, drain excess water and immediately transfer it to ice cold water.

* This will help to stop further cooking.

* Chicken Saag makes delicious leftover lunches or dinners. In fact, my family enjoy this curry on the next day as this curry tastes more flavourful the next day.

* So if you want to store for the next day, transfer the curry in a clean airtight box and refrigerate it. It will stays well for upto 4-5 days . Just re-heat it in the microwave and serve.