Category: Curries, Non-Vegetarian Curries
Cuisine: Indian
Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
Another one of the healthy fiber and protein packed curry. This Saag chicken goes exceptionally well with garlic naan, roti or some veg pulao. Easy to make and digest, this curry is also keto friendly and protein packed!
Ingredients
Adjust Servings
Instructions
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For Marination (Marinate the chicken for at least 2 hours)
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In a bowl, add chicken cubes, yoghurt and ginger garlic paste along with some chicken masala and marinate the chicken for about couple of hours. I typically marinate overnight.
For the Curry
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In a saucepan, boil spinach for about 3-5 mins, drain all the water and make a puree. Keep it aside.
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In a pan, add oil, cumin seeds and onion. Saute until onions are cooked all the way. While the onions are cooking, add the chopped up tomatoes in a blender along with whole ginger and garlic and make a puree.
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Now in the pan, add all the dry spices - Salt, sugar, garam masala, chicken masala, turmeric and chilli powder. Mix well and add the tomato puree.
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Once the oil starts to separate, you can add the marinated chicken, mix well and cook it covered for about 10-15 mins or until the chicken is cooked thoroughly.
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Once the chicken is cooked and oil starts to separate from the sides, you can now add the spinach puree.
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Give the curry a good boil and serve hot with naan or roti!
