Chicken Tikka Saag is one of my favorite non-vegetarian entrée to eat in an Indian restaurant. Chicken tikka is marinated chicken breast, grilled to perfection. Saag is a mixture of leafy greens such as spinach, mustard, methi leaves (fenugreek), cooked in mild spices. The combination of these two is absolutely divine and plays a symphony of flavors in your mouth! I have used fresh spinach and methi leaves (fenugreek) in this recipe.

Methi leaves (fenugreek) have many health benefits. This is grown in countries across the globe, but the majority is cultivated and consumed in India. The leaves can be used fresh or dried and used as herbs, the seeds can be ground into a spice. This makes fenugreek so important, because there are healthy attributes in all of those plant parts that can boost your health! They are rich in vitamins such as thiamin, folic acid, riboflavin, niacin, vitamins A, B6, and C, and are a rich storehouse of many minerals such as copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium.

Do give this recipe a try, you will be very delighted with the outcome!

Recipe                                    Servings: 4                      Time: 45 minutes plus the marination

Ingredients for Marinade

• 1 lb. Chicken breast (I used tenderloins)
• 1/2 cup Greek yogurt
• 1 tsp. mustard oil
• 1/2 tsp. lemon juice
• 1 tsp. ginger garlic paste
• ½ tsp. mint powder
• ¼ tsp. garam masala powder
• ¼ tsp. turmeric powder
• 2 green chilies, chopped fine
• 1 1/2 tsp. tikka masala
• Salt to taste

Ingredients for Saag (sauce)

• 1 1/2 cups Methi leaves (fenugreek leaves), chopped
• 1 1/2 cups fresh spinach leaves, chopped (you can use frozen)
• 2 onions, chopped fine
• 2 green chilies, chopped fine
• 1 Tbsp. ginger-garlic, freshly grated
• ½ tsp. cumin seeds (jeera)
• 3 small green cardamom (elaichi)
• 1 bay leaf
• 1/2 inch cinnamon stick (dalchini)
• 3 cloves (laung)
• 3 tbsp. tomato puree
• 1 tsp. cumin powder
• 2 tsp. coriander powder
• ½ tsp. paprika
• ¼ tsp. turmeric powder
• ¼ tsp. garam masala powder
• ¼ cup water
• ¼ cup milk
• oil
• Salt to taste

Method:

1. Cut chicken into small 2 inches pieces.
2. Marinate chicken using the ingredients listed under the marinade. Keep aside or refrigerate for couple hours.
3. Preheat oven to 475 F. Bake marinated chicken on a baking tray for 12-15 minutes.
4. Turn in between and keep checking as oven temperatures may vary.
5. You can use an indoor grill pan to grill the chicken.
6. Add oil in a non-stick pan.
7. Add cumin seeds, bay leaf and let it splutter.
8. Add chopped onions, cardamoms, cloves, cinnamon stick, and green chilies. Sauté until onions turn translucent.
9. Add ginger garlic and sauté for another minute.
10. Add tomato puree and other spices. Fry for 2-3 minutes.
11. Add chopped methi and spinach leaves and mix well.
12. Add water, cover, and cook on medium low heat for about 10 minutes.
13. Add chicken tikka and milk in the saag mixture and cook for 5-6 minutes, stirring in between.
14. Serve this with naan, tandoori roti, chapaati, parathas or rice!

Notes:

• You can add cream for richness and creamy sauce instead of milk. Just add it at the end.
• You can use frozen spinach but I like the taste of fresh, baby spinach in this recipe.
• Try this recipe with meat of your choice. Just make sure to cut them into small pieces.
• Make sure to vary the cooking time for chicken based on the type and size of the pieces. I have used chicken tenderloins and they cook fast.

Check out Swati’s blog for Methi chicken recipe:

Methi Chicken