Photograph of the finished Chicken saag

India · Gà nấu cải bó xôi Saag

Chicken saag

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Spinach Spinach 3.5 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 8
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Fresh cream Fresh cream 1 ⅛ cups
  • Photograph of Oil Oil ¾ cup
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the spinach for 60 seconds, then immediately immerse it in ice water to help the sauce retain its deep green color.
  2. 2 Blend the cabbage and green peppers into a purée, but do not blend for more than 20 seconds.
  3. 3 Sauté the cumin, then add the onions and sauté for 12 minutes, then add the ginger and tomatoes.
  4. 4 Add the chicken and stir-fry for 8 minutes, then pour in some water and cook for 20 minutes until the meat is tender.
  5. 5 Add the cabbage purée only during the last 5 minutes; cooking it longer will cause the sauce to turn brown and lose its color.
  6. 6 Mix the fresh cream in the oven, then sprinkle with garam masala.

With an appliance

  • Pressure cooker 43 min

    Change step 4: after stirring the chicken for 8 minutes, add a little water, then cook under high pressure for 8 minutes and release naturally for 5 minutes; this reduces cooking time by about 7 minutes compared to the usual 20 minutes, resulting in evenly tender meat without the need to watch the broth dry. The kale purée in step 5 should still be added only after opening the lid and cooked for 5 minutes to retain its green color.

Start cooking