Chicken Saag (Instant Pot & Stovetop)

• порції: 4 servings
• активний час: 5 minutes
• загальний час: 30 minutes

Інгредієнти

10 ounces Spinach (Palak)

1 lb Chicken thighs (boneless and skinless)

2 tablespoon Oil

1 tablespoon Ghee

1/2 teaspoon Cumin seeds (Jeera)

1" inch Ginger (grated)

6 cloves Garlic (minced)

1 large Onion (about 10 ounces)

1 small Tomato

1/4 cup Water

1 teaspoon Garam Masala

2 tablespoon Cream (optional)

1/4 teaspoon Ground Turmeric (Haldi powder)

2 teaspoon Coriander powder (Dhaniya powder)

1 teaspoon Kashmiri red chili powder (mild)

1 teaspoon Salt

Напрямки

Clean and trim spinach leaves. Wash them thoroughly under cold water.

Stovetop Method

Prepare the chicken and cut it into 1 1/2 inch pieces. Dice or puree the onions based on your preference. If you like a smooth saag, then puree the onion. Puree the tomato. Set aside.

Boil water in a large pot. Add spinach leaves to it and let it boil for 2-3 minutes.

Using a slotted spoon, remove the spinach leaves from the water and transfer them to an ice bath for a couple of minutes. Remove spinach from the ice bath, squeeze out extra liquid, and transfer to a blender. Blend to a coarse paste. It is good to have a little bit of texture to the pureed spinach.

Heat a skillet on medium heat. Add the oil and ghee, and let them heat for 30 seconds. Add the cumin seeds and let them sizzle.

Add the onion puree and saute for 6-7 minutes until they are golden in color. Add ginger and garlic and saute for another minute.

Add the tomato puree and spices and saute for 2-3 minutes.

Add the chicken, and saute for 5-6 minutes until the chicken changes color.

Add the spinach mixture to the pan. Mix well, then cover with a lid and cook for about 8 minutes. Stir in between at least once. If needed, add water to adjust the consistency.

Remove the lid and give the curry a stir. Add the garam masala and if using, cream to the curry. Cook for another couple of minutes.

Saag Chicken is ready to be served!

Instant Pot Method

Chop the onion and tomato into small pieces.

Start the instant pot in SAUTE mode and heat oil and ghee in it. Add cumin seeds and saute for 30 seconds

Add the onions, ginger, and garlic. Saute for a couple of minutes. Add the tomato and spices. Stir well. Add water and deglaze the pot.

Add the spinach and carefully place the chicken pieces on top of the spinach (you can place the whole chicken thigh or cut it into pieces). Press CANCEL and close the instant pot lid with the vent in the sealing position.

Press MANUAL or Pressure Cook mode for 8 minutes. When the instant pot beeps, do a quick pressure release. PRESS Cancel.

Open the lid, remove the chicken pieces and set aside. Blend the spinach and other ingredients to a creamy texture preferably using an immersion blender.

Cut the chicken into smaller pieces about 1 inch in size and then add it back to the spinach curry.

Add the garam masala and, if using, cream to the curry. Press SAUTE and give the curry a quick boil. This could splutter out, so cover with a lid.

Chicken Saag is ready. Enjoy with naan, roti or rice.

Харчування

• Калорії: 327 kcal
• Загальний жир: 22 g
• Насичений жир: 5 g
• Холестерин: 111 mg
• Натрій: 732 mg
• Загальні вуглеводи: 10 g
• Харчові волокна: 2 g
• Загальна кількість цукру: 2 g
• Білок: 21 g