Saag is an Indian term used for green leafy vegetables such as spinach, fenugreek, collard greens, mustard greens, etc. I have used baby spinach leaves in this very popular Indian recipe. This happens to be a favorite chicken item on restaurant menu along with chicken tikka masala, butter chicken and tandoori chicken!

My kids love this recipe and I love it because I can make them eat spinach through this preparation. You can use frozen spinach but the fresh baby spinach adds the creamy texture to this recipe!

Try this recipe and I am sure you will add it to your list of favorites!!

Recipe                                 Servings – 4-6                               Cooking Time: 45 minutes

Ingredients:

• 8 Oz fresh baby spinach, chopped (you can use frozen)
• 2 Lbs. boneless chicken breast or tenderloins, cubed into 1 inch pieces
• 2 medium onions, thinly sliced
• 2-3 garlic cloves, minced
• 1 inch ginger, minced or grated
• 2 Tbsp. crushed tomato puree
• 2 bay leaves
• 2 whole red chilies
• 2-3 green cardamom
• 3-4 cloves
• 2 tsp. coriander powder
• 1 tsp. cumin powder
• ½ tsp. red chili powder
• ½ tsp. garam masala powder
• 2 Tbsp. oil
• 1 Tbsp. butter or ghee
• ¼ cup water
• Salt to your taste

Marinade:

• 3 Tbsp. Greek yogurt
• 1 Tbsp. ginger/garlic paste
• 1 tsp. lemon juice
• ½ tsp. red chili powder
• ½ tsp. turmeric powder
• ¼ tsp. garam masala
• ½ tsp. paprika
• 1 tsp. oil
• 1 tsp. tikka or tandoori masala (optional)
• Salt to taste

Method:

1. Marinate chicken pieces using all ingredients listed under marinade section above.
2. Marinate for 4 hours or longer.
3. Heat oil in a thick bottom pan on medium heat.
4. Add bay leaves, red chilies, green cardamoms and cloves in the oil and let it splutter for few seconds on medium heat.
5. Add onions and sauté until translucent.
6. Add ginger garlic and fry for couple minutes, until fragrant.
7. Add marinated chicken and cook on high heat, while stirring continuously. For about 3-5 minutes.
8. Add crushed tomatoes, coriander powder, cumin powder, garam masala and mix well. Add ¼ cup water.
9. Lower the heat, cover and cook until chicken is almost tender.
10. Add butter/ghee, chopped spinach and cook for another 10 minutes.
11. Serve with white or brown rice, roti, or naan.