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