Michael and I love Indian food, but we often rely on jarred sauces when we make it at home. However, this chicken saag recipe is both delicious and easy to make from scratch — especially if you start with already-cooked chicken thighs.
By Jane and Michael’s Gourmet Extravaganza (Adapted from the Best Ever Indian Cookbook)
- 1 Tbsp oil
- 1 bay leaf
- 1/4 tsp black peppercorns
- 1 small onion, finely chopped
- 2 tomatoes, peeled and finely chopped (we used about 2/3 cup of halved grape tomatoes)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 5 ounces frozen spinach
- 1 large garlic clove
- Fresh ginger root (about the same size as the garlic clove)
- 1/2 of a jalapeno pepper
- 1 cup water, divided
- 3 Tbsp of plain greek yogurt
- 2 chicken thighs, cooked and cut into 1″ pieces
Heat 1 Tbsp oil in a large pan over medium heat. Add the bay leaf and peppercorns and fry for 2 minutes, stirring often. Add the chopped onion and fry for another 5 minutes, or until the onion is browned. Add the tomatoes and simmer for about 5 minutes. Stir in the curry powder, salt, and chili powder and cook for 2 minutes, stirring occasionally.
Meanwhile, thaw and drain the frozen spinach. Combine the spinach, ginger, garlic, jalapeno, and 1/4 cup of the water in a blender or food processor and blend to a paste. Stir the spinach paste and remaining 3/4 cup water into the tomato sauce and simmer for 5 minutes.
Stir in 3 Tbsp yogurt, then add the chicken and turn to coat with the sauce. Cover and simmer for 5-10 minutes. Serve with rice and/or naan bread.