Notes:
If you want a very spicy saag, try adding a full jalapeño and/or an extra ½ tsp of cayenne pepper.Store leftovers in the fridge for up to 1 week. Store saag and rice separately, then combine when reheating.
Saag Chicken/Tofu
Ingredients
- 1 package boneless, skinless chicken breasts (roughly 1-1.5 lbs)
- 1 medium yellow onion
- 4 cloves garlic
- 2-3 inch piece of fresh ginger
- ½ jalapeño or serrano pepper (optional)
- 15 oz spinach (3 5oz packages)
- 5 tbsp olive oil
- 1 lime, juiced
- 1 lemon, juiced
- up to ½ cup water, olive oil, or milk to adjust consistency as desired (optional)
- Basmati rice (or any preferred rice), cooked as directed
- ¼ tsp cardamom
- ½ tsp cayenne pepper
- ½ tsp ground fenugreek
- 1 ½ tsp garam masala
- 2 tbsp coriander seeds, roughly ground
- 1 tsp cumin seeds, roughly ground
- 1 tsp turmeric
- 1 tsp black pepper, plus a pinch
- 1 ½ tsp salt, plus a pinch
- garlic powder to taste
Steps
- Freeze chicken for 20 minutes.
- While the chicken is in the freezer, dice onion and pepper. Peel and mince ginger.
- Slice the chicken into 1-2 inch cubes, then place it in a bowl with the lemon juice, 1 clove of garlic (pressed with a garlic press), the turmeric, the cayenne, and a pinch of salt and pepper. Marinate for 15-30 minutes, stirring gently once or twice to evenly coat.
- Heat 2 tbsp olive oil in a nonstick skillet over medium heat, then add the coriander, cardamom, garam masala, and fenugreek. Stir to create a rough paste with the oil and sauté roughly 2 mins until it starts to smell slightly toasted/nutty.
- Add the onion and cook for 5 minutes, stirring occasionally, until translucent. Add the ginger, the remaining 3 cloves of garlic (pressed with a garlic press), and the jalapeño or serrano if you're using one, and cook 2 minutes or until cohesive, cooked through, and fragrant.
- Add ⅓ of the spinach and sauté until wilted. Set all but a small amount of the onion/garlic/ginger mixture in a medium bowl. Add another ⅓ of the spinach to the remaining onion/garlic/ginger mixture in the skillet, wilt, and add to the bowl. Repeat with the remaining spinach.
- Set the bowl aside and let cool while you cook the chicken.
- Heat 2 tbsp olive oil in the pan. Add the chicken to the pan and stir fry until cooked through and evenly browned.
- Add the spinach mixture to a blender and blend until mostly smooth but not fully pulverized. Mix in the lime juice, salt, and pepper.
- Add the spinach mixture back to the pan with the chicken and reheat over low heat, stirring to coat the chicken and heat evenly.
- In a second nonstick pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the cumin and toast for 1-2 minutes. Add the cumin paste to the spinach and chicken and stir to combine.
- Taste and season with salt, pepper, cayenne, and garlic powder as needed. Add water, oil, or milk to the pan to thin the saag if desired.
- Serve over basmati rice, or rice of your choice.
Notes:
If you want a very spicy saag, try adding a full jalapeño and/or an extra ½ tsp of cayenne pepper.Store leftovers in the fridge for up to 1 week. Store saag and rice separately, then combine when reheating.