My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply satisfying dish suddenly came off as bland, so I tried replicating the saag at home. You can make this with fresh spinach, but frozen is easier and tastes just as good. Serve this creamy stew with naan or basmati rice.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
If you make this recipe with the timings as written, you will end up with something that's bland with unsettlingly crunchy onions. Take the time to do it right. If you're using frozen spinach, really wring the water out to avoid bitterness. Saute the onions for a good 10 minutes to soften them up. Use a serrano pepper instead of a jalapeno. Then simmer the chicken for at least half an hour to soften the spinach and impart a chicken flavor to the sauce. I also used a cup each of yogurt and cream instead of all cream; next time I make this I will use a cup of yogurt and a cup of stock.
This is a family favorite in constant rotation for dinner events. Very good.
We’ve eaten at many fine & not so fine Indian restaurants. Nothing restaurant quality about it, pretty flavorless.
Fabulous! I really like the Chicken Saag recipe.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?