How to make Chicken Saag
- Wash the chicken thoroughly in a little salted warm water and place in a clean bowl. In an airtight bowl with a fitting lid, add curd, onion paste, ginger garlic paste, red chili powder, ½ tsp turmeric powder, some salt (not more than half teaspoon), and garam masala powder.
- Prepare the chicken well, blending it with the marinate ingredients. Fix the lid and put the marinate bowl into the deep freezer overnight for making tasty chicken saag cook the chicken the next morning.
- Remove the marinated bowl of chicken from the deep freezer three to four hours before cooking. In winter, more time is required to defrost the marinated chicken and make it reach room temperature. Natural defrosting is recommended here as that is thorough and inside out. Alternatively, you can also use a microwave or steam heat method.
- Place your cooker on the flame and pour mustard oil into the cooker. When the oil is hot, add sliced onion and stir till slightly golden.
- Add the marinated chicken and stir fry for two three minutes. Add spinach, turmeric powder, salt, coriander powder, diced tomato and green chilies. Cook on low flame till tomato turns pulpy and spinach quantity gets reduced. Add the remaining curd and cook while stirring for some time more.
- Pour 2 cups of water so as to just cover the chicken and close the pressure cooker lid. Cook on medium flame for twelve minutes and remove from heat. Open the cooker, allow the excess water to evaporate if any, and add half teaspoon butter, mix well by stirring. Serve hot with phulkas.
Interestingly, spinach is believed to have originated in Iran, then called Persia. Chicken saag is a dish of North Indian origin. It is a great way to combine spinach as well as tomato with chicken. Chicken saag tastes great and has high nutrition density.