A preparation of diced chicken simmered in a spinach-based sauce. Mildly spiced and cooked with boneless or bone-in chicken which can be substituted with mutton, lamb or paneer. Fresh spinach works best and when combined with the protein, the saag is delicious and nutritious. Simple dish to prepare and best served with roti or naan. Saag is low in carbohydrates and with a lean protein like chicken makes it ideal for those watching their weight. Rich in iron, nutrients and vitamins.
Pieces of boneless chicken thighs are cooked with onion, garlic, ginger, tomato and spices till partially cooked. In the meantime, fresh spinach is wilted for a couple of minutes and then pureed with green chillies. Yogurt is mixed in with the chicken along with the spinach puree. Cooked uncovered for few minutes to retain the green colour and then finished with a sprinkle of garam masala powder. Absolutely delectable and a perfect dish to incorporate spinach into your family's diet.
Naan is a flatbread commonly cooked in a tandoor but at home can be baked in an oven. The dough is prepared with white flour, yeast, milk, yogurt, ghee, egg, garlic, onion seeds and salt. Addition of milk and egg yields a softer dough. Egg can be replaced with extra milk or yogurt. Once kneaded, the dough is set aside to rise and double in size. Divided into balls with each naan shaped like a teardrop. Baked in a preheated oven of 500 F or 260 C for 3 to 4 minutes until brown. Brushed with butter, the naan is soft, a perfect combo to scoop and enjoy the saag chicken.
Pieces of boneless chicken thighs are cooked with onion, garlic, ginger, tomato and spices till partially cooked. In the meantime, fresh spinach is wilted for a couple of minutes and then pureed with green chillies. Yogurt is mixed in with the chicken along with the spinach puree. Cooked uncovered for few minutes to retain the green colour and then finished with a sprinkle of garam masala powder. Absolutely delectable and a perfect dish to incorporate spinach into your family's diet.
Naan is a flatbread commonly cooked in a tandoor but at home can be baked in an oven. The dough is prepared with white flour, yeast, milk, yogurt, ghee, egg, garlic, onion seeds and salt. Addition of milk and egg yields a softer dough. Egg can be replaced with extra milk or yogurt. Once kneaded, the dough is set aside to rise and double in size. Divided into balls with each naan shaped like a teardrop. Baked in a preheated oven of 500 F or 260 C for 3 to 4 minutes until brown. Brushed with butter, the naan is soft, a perfect combo to scoop and enjoy the saag chicken.
Chicken Saag With Garlic Naan
(Serves 6)
Ingredients:
1 kg boneless skinless chicken thighs
1 large onion (chopped)
1 tomato (chopped)
1 bay leaf
8 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
2 green cardamoms
4 large cloves of garlic (finely chopped)
1/2" ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon garam masala powder
4 long green chillies
1 large bunch of spinach
1/2 cup yogurt
1/2 a bouillon cube
2 tablespoons oil
salt
Method:
Cut chicken thighs into pieces, wash, drain well and season with salt.
Heat oil in a pan, add bay leaf, peppercorns, cinnamon stick, cloves and cardamoms. Fry for a couple of minutes and then stir in the onion. Once the onion has browned, mix in the garlic, ginger and cook for a couple of minutes.
Then add the tomato and cook till soft. Stir in the turmeric powder, chilli powder, coriander powder and the chicken. Cover and cook on medium heat stirring occasionally till chicken is three-fourth done.
In the meantime, while the chicken is cooking, wash and drain the spinach. Cover and wilt in a pan (with no water) for a minute or two. Puree spinach and green chillies in a blender.
Pour puree into the pan, combine with the chicken along with yogurt. Sprinkle garam masala, add bouillon cube and salt. Cook uncovered for 5 minutes. (This will retain the green colour of the spinach.)
Serve chicken saag with garlic naan and a dab of butter.
Note:
Garlic Naan
(Yields 4)
Ingredients:
2 1/2 cups all purpose flour or maida
1 tablespoon melted ghee (for dough)
1 teaspoon dry yeast
1/4 cup milk (lukewarm)
2 large cloves of garlic (grated)
1 teaspoon onion seeds
1 egg
1/4 cup yogurt
1 teaspoon salt
2 tablespoons melted butter or ghee for brushing
Method:
In a bowl, add lukewarm milk and yeast. Stir and set aside for the yeast to froth and foam, around 2 to 5 minutes. (If it does not froth, then probably the milk was too hot or the yeast is bad.)
Sift the flour and salt together in a separate bowl. Add the yeast mixture, garlic, onion seeds, egg, yogurt, 1 tablespoon melted ghee and knead to a soft dough.
Transfer dough onto a lightly floured surface and knead until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place for an hour or until the dough doubles in size.
Preheat the oven to 450 F or 230 C.
Place two baking sheets in the oven to heat for 10 minutes.
Divide dough into 4 equal pieces and shape each into a ball.
On a lightly floured surface, roll out each ball into a teardrop shape about 9" long and 5" wide.
Note: To shape into a teardrop, gently roll a ball with a rolling pin. First go up and down, then roll on either sides only on the top. The naan will start to shape like a teardrop. Continue to roll lightly as above till the desired size 9" x 5" is achieved.
Transfer naan onto the hot baking sheets and bake for 3 to 4 minutes till puffy and brown. Turn and cook the bottom side for a couple of minutes, if needed.
Brush with melted ghee or butter and serve warm.
Note:
(Serves 6)
Ingredients:
1 kg boneless skinless chicken thighs
1 large onion (chopped)
1 tomato (chopped)
1 bay leaf
8 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
2 green cardamoms
4 large cloves of garlic (finely chopped)
1/2" ginger (grated)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon garam masala powder
4 long green chillies
1 large bunch of spinach
1/2 cup yogurt
1/2 a bouillon cube
2 tablespoons oil
salt
Method:
Cut chicken thighs into pieces, wash, drain well and season with salt.
Heat oil in a pan, add bay leaf, peppercorns, cinnamon stick, cloves and cardamoms. Fry for a couple of minutes and then stir in the onion. Once the onion has browned, mix in the garlic, ginger and cook for a couple of minutes.
Then add the tomato and cook till soft. Stir in the turmeric powder, chilli powder, coriander powder and the chicken. Cover and cook on medium heat stirring occasionally till chicken is three-fourth done.
In the meantime, while the chicken is cooking, wash and drain the spinach. Cover and wilt in a pan (with no water) for a minute or two. Puree spinach and green chillies in a blender.
Pour puree into the pan, combine with the chicken along with yogurt. Sprinkle garam masala, add bouillon cube and salt. Cook uncovered for 5 minutes. (This will retain the green colour of the spinach.)
Serve chicken saag with garlic naan and a dab of butter.
Note:
- Boneless chicken can be substituted with bone-in chicken pieces.
- To make a butter heart - Take a 1/4" slice of butter and using a heart shape cookie cutter, cut out a heart.
Garlic Naan
(Yields 4)
Ingredients:
2 1/2 cups all purpose flour or maida
1 tablespoon melted ghee (for dough)
1 teaspoon dry yeast
1/4 cup milk (lukewarm)
2 large cloves of garlic (grated)
1 teaspoon onion seeds
1 egg
1/4 cup yogurt
1 teaspoon salt
2 tablespoons melted butter or ghee for brushing
Method:
In a bowl, add lukewarm milk and yeast. Stir and set aside for the yeast to froth and foam, around 2 to 5 minutes. (If it does not froth, then probably the milk was too hot or the yeast is bad.)
Sift the flour and salt together in a separate bowl. Add the yeast mixture, garlic, onion seeds, egg, yogurt, 1 tablespoon melted ghee and knead to a soft dough.
Transfer dough onto a lightly floured surface and knead until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place for an hour or until the dough doubles in size.
Preheat the oven to 450 F or 230 C.
Place two baking sheets in the oven to heat for 10 minutes.
Divide dough into 4 equal pieces and shape each into a ball.
On a lightly floured surface, roll out each ball into a teardrop shape about 9" long and 5" wide.
Note: To shape into a teardrop, gently roll a ball with a rolling pin. First go up and down, then roll on either sides only on the top. The naan will start to shape like a teardrop. Continue to roll lightly as above till the desired size 9" x 5" is achieved.
Transfer naan onto the hot baking sheets and bake for 3 to 4 minutes till puffy and brown. Turn and cook the bottom side for a couple of minutes, if needed.
Brush with melted ghee or butter and serve warm.
Note:
- Ensure that there is enough room in the oven, on top for the naan to puff or else bake two at a time.
- For eggless naan, add more milk or yogurt.
- To make onion naan, add 1 small grated onion to the flour mixture. If onion has too much liquid, reduce the amount of egg or yogurt.
- For poppy seed naan, brush rolled out naan with melted ghee and then sprinkle with poppy seeds before baking.
