Name: Vibrant Chicken Saag (Spinach Chicken Curry)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1.25 lbs Boneless, skinless chicken thighs; 10 oz Fresh spinach; 1 medium Onion; 1 medium Tomato; 1.5 tbsp Ginger-garlic paste; 1 whole Green chili; 0.5 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 0.5 tsp Garam masala; 0.25 cup Heavy cream (optional); 2 tbsp Oil or Ghee; 1 tsp Salt

Vibrant Chicken Saag (Spinach Chicken Curry)

DinnerHigh-ProteinComfort Food

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.25 lbs	169	27g	0g	6g
Fresh spinach	10 oz	16	2g	3g	0g
Onion	1 medium	11	0g	3g	0g
Tomato	1 medium	6	0g	1g	0g
Ginger-garlic paste	1.5 tbsp	4	0g	0g	0g
Green chili	1 whole	3	0g	1g	0g
Turmeric powder	0.5 tsp	1	0g	0g	0g
Cumin powder	1 tsp	2	0g	0g	0g
Coriander powder	1 tsp	1	0g	0g	0g
Garam masala	0.5 tsp	1	0g	0g	0g
Heavy cream (optional)	0.25 cup	51	0g	0g	5g
Oil or Ghee	2 tbsp	66	0g	0g	7g
Salt	1 tsp	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.25 lbs	169	27g	0g	6g
Fresh spinach	10 oz	16	2g	3g	0g
Onion	1 medium	11	0g	3g	0g
Tomato	1 medium	6	0g	1g	0g
Ginger-garlic paste	1.5 tbsp	4	0g	0g	0g
Green chili	1 whole	3	0g	1g	0g
Turmeric powder	0.5 tsp	1	0g	0g	0g
Cumin powder	1 tsp	2	0g	0g	0g
Coriander powder	1 tsp	1	0g	0g	0g
Garam masala	0.5 tsp	1	0g	0g	0g
Heavy cream (optional)	0.25 cup	51	0g	0g	5g
Oil or Ghee	2 tbsp	66	0g	0g	7g
Salt	1 tsp	0	0g	0g	0g

Directions

Step 1
Wash spinach thoroughly. Blanch spinach in boiling water for 1-2 minutes, then immediately plunge into ice water. Drain well and blend into a smooth paste with the green chili.
Step 2
Cut chicken thighs into 1-inch pieces. Chop onion and tomato.
Step 3
Heat oil/ghee in a large pan or pot over medium heat. Add chopped onion and sauté until golden brown, about 8-10 minutes.
Step 4
Add ginger-garlic paste and cook for 1 minute until fragrant. Stir in turmeric, cumin, and coriander powders. Cook for 30 seconds.
Step 5
Add chopped tomato and cook until soft and mushy, and oil starts to separate, about 5-7 minutes.
Step 6
Add chicken pieces and salt. Sauté for 5-7 minutes until chicken is sealed and lightly browned.
Step 7
Pour in the spinach-chili paste. Mix well and bring to a simmer. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until chicken is cooked through.
Step 8
Stir in garam masala. If desired, add heavy cream for extra richness. Simmer for another 2-3 minutes. Serve hot with rice or naan.