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.
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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.
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