Chicken Saagwala

INGREDIENTS

• 600g Chicken Thigh
• 600g Spinach
• 2 Onion
• 2 Tomato
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 Green Chilli
• 120g Plain Yogurt
• 4 tbsp Cooking Oil
• 1 tsp Ground Cumin
• 2 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 1 tsp Garam Masala
• 0 Salt

STEPS

1. 1

   Cut 600g of chicken thigh into 3 cm pieces. In a bowl, combine 120g of plain yogurt, 1 tsp of ground cumin, 2 tsp of ground coriander, 0.5 tsp of ground turmeric, and a pinch of salt. Add the chicken, coat thoroughly, and marinate for 15 minutes while preparing the vegetables.

   ⏱ 15 min

2. 2

   Bring a large pan of salted water to a boil. Add 600g of spinach and blanch for 2 minutes, until wilted and bright green. Drain, cool briefly, and blend with 2 tablespoons of water into a smooth puree. Set aside.

   ⏱ 2 min

3. 3

   Heat 4 tbsp of cooking oil in a heavy saucepan over medium heat. Add 2 onions (finely chopped) and cook for 8 minutes, stirring occasionally, until soft and golden.

   ⏱ 8 min

4. 4

   Add 4 cloves of garlic (minced), 2 tbsp of ginger (grated), and 2 green chillis (finely chopped). Cook for 2 minutes until fragrant. Add 2 tomatoes (finely chopped) and cook for 6 minutes, stirring, until softened and the oil begins to separate.

   ⏱ 8 min

5. 5

   Add the marinated chicken and cook over medium-high heat for 6 minutes, turning the pieces frequently, until lightly browned on all sides.

   ⏱ 6 min

6. 6

   Stir in the spinach puree, add a splash of water if needed, and bring to a gentle simmer. Cover and cook for 18 minutes, stirring twice, until the chicken is cooked through, the juices run clear, and no pink remains in the thickest piece. A thermometer should read at least 75°C for 30 seconds at the thickest part.

   ⏱ 18 min

7. 7

   Uncover and simmer for 3 minutes to thicken the sauce. Stir in 1 tsp of garam masala and adjust salt to taste. Rest for 5 minutes before serving.

   ⏱ 8 min