Indian cuisine · Meat & Kebab

Chicken Saagwala

Chicken pieces braised in deep-green pureed spinach with ginger, garlic and garam masala.

Ingredients · for 4 servings

• 700 g boneless chicken thighs
• 1 kg spinach leaves (fresh or frozen)
• 2 onions
• 1 piece ginger (4 cm)
• 4 cloves garlic
• 2 tomatoes
• 1 green chili
• 1 tsp garam masala
• 1 tsp cumin seeds
• 3 tbsp ghee
• 100 ml cream
• Salt

Instructions

1. Wash the spinach, blanch in boiling salted water for 2 minutes, refresh immediately in ice water, squeeze out well and puree coarsely with the green chili — this keeps the color bright green.
2. Cut the chicken into 4 cm pieces, finely dice the onions, finely grate the ginger and garlic, and dice the tomatoes.
3. Heat the ghee, let the cumin seeds sizzle for 30 seconds, add the onions and fry for 10 minutes until golden, then add ginger and garlic and cook for 2 more minutes.
4. Stir in the tomatoes and reduce for 6–8 minutes until a thick mass forms and the fat separates.
5. Add the chicken, sear for 5 minutes, pour in 150 ml water, season with salt and braise covered for 18–20 minutes until the meat is tender.
6. Stir in the spinach puree, heat through uncovered for just 5 minutes, season to taste with cream and garam masala, and serve with naan or rice.