⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1.5 lbs Boneless, skinless chicken breasts
• 3 tbsp Olive oil
• 1 large Onion
• 4-5 cloves Garlic
• 1 tbsp Ginger paste
• 1 lb Fresh spinach
• 1 cup Plain yogurt or coconut milk
• 1 tsp Garam masala
• 1/2 tsp Turmeric
• 1/4 tsp Red chili powder
• to taste Salt
• for garnish Fresh cilantro
• for serving Basmati rice or naan bread

📖 Instructions

1. First things first, let's prep the chicken. Cut about 1.5 lbs of boneless, skinless chicken breasts into bite-sized pieces. Season generously with salt and pepper. Don't be shy with the seasoning, okay? It really makes a difference!
2. Heat about 2 tablespoons of oil (I prefer coconut oil for the flavor, but any neutral oil will do) in a large frying pan over medium-high heat. Once hot, add the chicken and cook until it's browned and almost fully cooked through—about 5-7 minutes. Remove the chicken from the pan and set it aside. Don't worry if it's not perfectly cooked; we'll finish it later in the sauce.
3. Now for the magic of the saag! Roughly chop 1 large onion and about 4-5 cloves of garlic. In the same pan (no need to wash it!), add another tablespoon of oil and sauté the onion until it softens—about 5 minutes. Then, throw in the garlic and cook for about 30 seconds until fragrant. Don't burn the garlic! That's a total mood killer.
4. Next, add about 1 tablespoon of ginger paste (or finely grated fresh ginger). Stir it in and cook for another minute, allowing the aroma to bloom. Oh my god, the smells! This is the point where I start salivating uncontrollably.
5. Time for the greens! Add 1 lb of fresh spinach (or a mix of spinach and kale!), and wilt it down until it's nicely softened. This should take only a few minutes. It's best if you don't overcook the spinach. A little wilted is good; mushy is a culinary crime.
6. Once the spinach is wilted, use an immersion blender (or carefully transfer everything to a regular blender) to create a smooth, vibrant green sauce. If you're using a regular blender, be extra cautious when blending hot liquids. Seriously, don't blow the top off of it!!
7. Add the saag back into the pan. Stir in about 1 cup of plain yogurt (or coconut milk for a vegan version!), 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, 1/4 teaspoon of red chili powder (or more, if you like it spicy!), and salt to taste. Don't forget the salt! Otherwise it's like eating wallpaper paste.
8. Now, return the chicken to the pan. Stir everything together gently to combine the chicken and the saag. Simmer over low heat for 5-10 minutes, allowing the flavors to meld. Stir it every so often so it doesn't stick.
9. Finally, taste and adjust the seasoning. If you think it needs a bit more salt, a dash of lemon juice, or more chili powder, go for it! Cooking is all about creating something you love, so tailor it to your taste buds.
10. Serve hot with rice or naan bread. Garnish with fresh cilantro if you're feeling fancy (it makes it look amazing). Enjoy your amazing Chicken Saag! Let me know how it turns out; I'd love to hear from you!

📝 Notes

• Feel free to adjust the spice level to your preference.
• If using fresh ginger, grate about 1-2 inches of ginger root