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Easy Chicken Saag Recipe (Indian Palak Chicken)

Easy Chicken Saag

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken thighs cut into bite-sized pieces
  • 16 oz Fresh baby spinach roughly chopped
  • 2 tbsp Ghee or avocado oil
  • 1 medium Yellow onion finely diced
  • 4 cloves Garlic minced
  • 1 tbsp Fresh ginger minced
  • 2 tbsp Tomato paste
  • 1 tbsp Garam masala
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 0.5 tsp Ground turmeric
  • 0.25 tsp Cayenne pepper adjust to taste
  • 1 tsp Kosher salt
  • 0.25 cup Heavy cream or coconut milk

Instructions
 

  • Heat the ghee in a large skillet or heavy-bottomed pot over medium-high heat.
  • Add the finely diced yellow onion and saute until softened and deeply golden brown, about 5 to 7 minutes.
  • Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.
  • Add the chicken pieces to the skillet and cook until browned on all sides, about 5 to 7 minutes.
  • Stir in the tomato paste, garam masala, ground coriander, ground cumin, ground turmeric, cayenne pepper, and salt. Cook for 1 to 2 minutes to toast the spices and coat the chicken.
  • Add the chopped spinach in large handfuls, stirring frequently until the leaves are completely wilted. If using a pureed spinach base, stir the puree directly into the pot.
  • Reduce the heat to low, cover, and simmer for 10 to 15 minutes to allow the chicken to cook through and the flavors to meld.
  • Stir in the heavy cream and simmer uncovered for 2 more minutes. Remove from heat and serve hot with basmati rice and naan.