Dinner Special; Know How To Make Saag Chicken At Home

Do you get tired of the same old chicken curry? Let's get started on this insanely delicious Saag Wala Chicken. This creamy, flavorful, and nutrient-rich dish is guaranteed to become your next family favourite, thanks to a fantastic melody of saag, chicken, and aromatic spices. Saag, also known as sag or saga, is a South Asian leaf vegetable dish served with roti or naan bread. It is very famous in Punjab and is a winter delicacy across the North Indian states. Sarson ka saag is full of nutrients and beneficial to the human body in many ways. It's high in dietary fibre, protein, vitamin K, manganese, calcium, vitamin B6, vitamin C, and a variety of other nutrients. People who eat sarson ka saag have a lower risk of constipation and colon cancer since it contains a lot of fibre. The vitamin C in sarson ka saag boosts immunity, preventing cell damage, strengthening the body from the inside, and preventing diseases like cancer. It also protects against viral illnesses like the common cold and flu. Saag chicken is a perfect blend of delicious spices, tender chicken, delightful flavours and nutritional values.

Here's how you can make Saag chicken at home for dinner-

Ingredients

For Marination

1. 700 grams of Chicken, medium boneless pieces
2. Ginger-Garlic paste
3. Turmeric powder
4. Red Chilli powder
5. Garam masala powder
6. 1 Lemon
7.  Salt

Curry

1. 300 grams saag
2. Chopped Onions
3. Garlic cloves finely chopped
4. Ginger-Garlic paste
5. Diced Tomatoes
6. Cardamoms
7.  Cloves
8. Cinnamon stick
9. Turmeric powder
10. Red Chilli powder
11. Coriander powder (Dhania powder)
12. Fresh Cream (Optional)
13. Garam masala powder
14. Kasuri methi (Dried fenugreek leaves)
15. Oil
16. Salt to taste
17. Water

Directions

1. Wash and clean the chicken pieces before adding them to a large mixing bowl.
2. Add 1 tsp ginger garlic paste, 1 tsp salt, turmeric powder, chilli powder, garam masala powder and lemon juice into a mixing bowl. Mix all the ingredients properly so that all the chicken pieces get coated evenly with the spices. Cover the bowl and marinate the chicken for 45 minutes.
3. Fill a mixer grinder jar halfway with saag leaves. Close the top and pulse until the puree is smooth. Set aside the purée.
4. Take a pan and place it overheat, on the other hand. Wait until the oil is heated before adding it to the pan.
5. Add chopped garlic to the pan and saute until golden.
6. Add the chopped onions and cook for 10-12 minutes on medium heat.
7. Add 3/4 tbsp of ginger garlic paste.
8. Saute until the onions are golden brown and the rawness is faded away.
9. Add some diced tomatoes and mix them thoroughly. Cover and simmer on low heat for 5-6 minutes, or until the tomatoes are soft. If necessary, stir once in between.
10. Mix in the salt, turmeric powder, and chilli powder thoroughly. Cover the pan and cook for another 2-3 minutes on low heat.
11. In the same pan, add the marinated chicken and mix well.
12. Cover the pan and cook for 20 minutes on medium heat, or until the chicken begins to release oil. Stir continuously.
13. Add 3/4 tsp coriander powder and mix well. Cover the pan and cook for 2-3 minutes on low heat.
14. In the same pan, add the spinach puree and stir well.
15. Cover the pan and cook for 3-4 minutes on medium heat.
16. Add 3/4 cup water and give it a good stir.
17. After the chicken is cooked, mix the curry well.
18. Serve hot with naan bread or roti.