Saag Chicken {Classic Spinach and Chicken Curry}

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Bring 6 cups of water to a boil in a saucepan over high heat. Add the spinach and blanch just until it wilts.
2. Put 2 cups of ice and 2 cups of water in a bowl. Lift the spinach out and move it into the ice water.
3. Squeeze all the water out of the spinach and put it in a blender. Blend thoroughly for a smooth sauce, or pulse for a rustic texture.
4. Blend the onion, tomato, garlic, ginger and green chilies into a coarse puree.
5. Heat the ghee in a medium saucepan. Add the cumin seeds and let them sizzle for 30 seconds.
6. Add the onion-tomato puree, turmeric, coriander powder and half of the salt. Cook for 6 to 8 minutes, until the oil starts to separate from the mixture.
7. Add the chicken, garam masala and the remaining salt and mix well. Cover and cook on medium heat for 7 to 8 minutes, until the chicken is fully cooked.
8. Stir in the pureed spinach and cook until the curry comes to a gentle boil.
9. Finish with the cream and kasoori methi on top.

Summarized from Ministry of Curry's video. Watch it for the details.

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