healthy chicken saag

my favorite dish when i go to an indian restaurant is the chicken saag. aromatic spice flavored spinach and crazy tender chicken with just the right amount of heat over rice – it’s so amazing!

i never thought of making it but i went to a new restaurant recently that had the worst chicken saag ever. so i brought home most of it and then made rachael ray’s chicken saag recipe to improve the flavor. it definitely made the restaurant version edible!

i would still rather have chicken saag at an authentic indian restaurant (that make it right) but rachael ray makes a healthy substitute.


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1-inch piece ginger, peeled and grated
  • 1 chili pepper, sliced or chopped, such as Fresno or other small red chili pepper – or –
    1 teaspoon cayenne pepper + black pepper, to taste
  • 3 to 4 cloves garlic, chopped
  • sea salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1/4 teaspoon ground cardamom or 2 to 3 crushed seeds
  • 4 small ripe plum tomatoes or 2 organic vine-ripe tomatoes, finely chopped
  • 1 cup low fat low sodium chicken or vegetable stock
  • 2 (12-ounce bags) of organic spinach, chopped to small pieces
  • 1-1/2 pounds chicken breast or breast tenders, cut into 1-1/2 to 2-inch chunks


Heat a deep skillet over medium-high heat with the oil. Add butter and melt. When butter foams, add onion, ginger, chili and garlic; season with salt and spices. Sauté to tender 5-6 minutes.

Add tomatoes and cook 2-3 minutes more. Add stock and spinach. Bring to bubble. Reduce heat to a simmer and poach chicken in sauce 6-7 minutes until cooked through.

Serve with grilled, buttered Naan bread or prepared rice with cardamom seed alongside.

original recipe from Rachael Ray Show: Chicken Saag


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