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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fantastic, not bland at all and I love spicy. I would cut the cream down to a cup, but otherwise perfect.
This was such a disappointing meal! There was no way to cut the pre-cooked thighs (following given directions) as they were raw inside. I resorted to putting the one attempt as well as the rest whole in the pan. It needed obviously more than 3 minutes to cook; more like 20-25. I found the spinach accompaniment to liquidy, but that may be because I followed a comment suggesting to replace half the cream by yoghurt. Also, it was surprisingly bland given all the spices that the chicken pieces sat in overnight. I added salt to the chicken. Drained the spinach/onion mixture, wondering if I will at all use it, over rice maybe.
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