chicken saag

Here&#x27;s a one-pot pressure cooker recipe for an Indian favorite, Chicken Saag, also known as Palak Chicken.  This creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make with this 30-minute recipe.

Chicken Saag in Instant Pot (Chicken &amp; Spinach Curry) | Palak Chicken

tbsp olive oil ((Refined olive oil

1½ lbs chicken breast ((boneless, skinless), can use thighs instead)

cumin seeds

onion, chopped ((1 medium onion))

Chili,

tbsp ginger, crushed or pureed ((1 inch ginger))

tbsp garlic, crushed or pureed ((3-4 cloves))

oz baby spinach

water ((adjust

salt

turmeric

1½ tbsp ground coriander

tsp cumin

¾ tsp Kashmiri Chili Powder ((or paprika))

butter

Turn on Saute mode in Instant Pot or any electric pressure cooker.  When the display reads &#x27;hot&#x27;, add 1 tbsp oil.

Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot.  Let it brown for 1 minute.  After that, flip the chicken and season the other side with a pinch of garam masala and salt and cook for 1 minute.  Remove chicken and keep aside.

Add the remaining 1 tbsp oil and cumin seeds. As soon as the sizzle (takes about 30 seconds), add sliced onions, halved green chili/pepper and crushed ginger and garlic.  Saute for 1 minute.

Add all the spices along with 1/2 cup water.  Turn off Saute mode. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot.

Add baby spinach leaves and toss them well.  Place the chicken on top of the spinach. Close the lid.  Set 8 minutes on Pressure cook or manual mode. If using chicken thighs, adjust time to 6 mins.

When cooking time is up, manually release the pressure.  You can do that by turning the pressure valve to &#x27;Venting&#x27; mode in DUO models, or pushing down the valve in ULTRA models. When the pin drops, open the lid.

Remove the chicken and keep aside.  Using an immersion blender, blend the spinach into a curry-like consistency.  Cut the chicken into bite size pieces and add it back to the spinach curry.

Optional step: Stir in 1 tsp of butter.  This gives the curry a gorgeous shine.

Recipe🍛: https://spicecravings.com/chicken-saag-palak-chicken

Here’s a one-pot pressure cooker recipe for an Indian favorite, Chicken Saag, also known as Palak Chicken. This creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make with this 30-minute pressure cooker recipe.

Here are the INGREDIENTS you need for this delicious curry:
Ingredients
2 tbsp olive oil (Refined olive oil or vegetable oil)
1½ lbs chicken breast (boneless, skinless), can use thighs instead
1 tsp cumin seeds
1 cup onion, chopped (1 medium onion)
1 Green Chili, cut in half (Serrano or Jalapeno)
1 tbsp ginger, crushed or pureed (1 inch ginger)
1 tbsp garlic, crushed or pureed (3-4 cloves)
12 oz baby spinach
½ cup water (adjust for 8 qt)
Spices
1½ tsp salt
½ tsp turmeric
2 tsp garam masala (if using store-bought, add 3 tsp)
1½ tbsp ground coriander
1 tsp ground cumin
¾ tsp Kashmiri Chili Powder (or paprika)
Optional Ingredient (add after pressure cooking)
1 tsp butter

For detailed INSTRUCTIONS, click: https://spicecravings.com/chicken-saag-palak-chicken

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Chicken Saag / Palak Chicken in Instant Pot (Chicken & Spinach Curry)

Use your slow cooker or Instant Pot to make an incredibly easy Chicken Saag recipe! It&#039;s a lovely recipe that&#039;s also low-carb friendly!

Slow Cooker Chicken Saag

Onion (peeled & quartered)

Garlic (minced)

Ginger (minced)

Tomatoes (quartered)

Full-Fat Greek Yogurt

corn starch

Kosher Salt

Cayenne Pepper

Turmeric

Garam Masala

c Water

oz baby spinach (chopped)

In a food processor or blender, blend together everything except the chicken and the spinach and one teaspoon of garam masala.

Place chicken in large pieces in the Instant Pot, and pour over the yummy-smelling sauce you just made.

Set your Instant Pot to SOUP for 8 minutes, and allow it release pressure naturally, about 10 minutes.

Open up and remove the chicken. Meanwhile, turn the pot on to Sauté on MEDIUM.

Chop up the spinach and add it to the sauce. Chop the chicken into smaller pieces, and add back in. Allow the sauce to simmer and thicken with the lid off, and the spinach to cook down.

Add 1 teaspoon garam masala at this point to add fragrance and flavor to the dish.

Serve with rice, cauliflower rice, naan, or with mashed potatoes for an unusual combination.

FOR THE INSTANT POT (SLOW COOKER FUNCTION)

FOR THE INSTANT POT (PRESSURE COOKING FUNCTION)

Simple and delicious classic Indian chicken and spinach curry, Chicken Saag recipe made with tender chicken thigh, spinach, and flavourful curry sauce. Serve with plain rice, naan, or chapati. Healthy and delicious Indian curry dinner the whole family can enjoy!

Chicken Saag ( Chicken and Spinach Curry )

Chicken thigh (Boneless chicken thigh

Spinach (Washed and drained, Cut thin slices or chopped.

2-3 Shallot onions (Cut thin slices or finely chopped)

Garlic paste (Or grated garlic)

Tomato

½ tbsp Ginger paste (Or grated ginger)

2-3 Green chilli (Cut thin slices (Optional))

tbsp Ghee (Or unsalted butter)

Cooking oil

(or salt

Water (Warm water

4-5 pods Green cardamom (Lightly crushed)

Cumin seeds (Jeera/jeera seeds)

Cinnamon

tsp Kasuri methi (Dried fenugreek leaves)

Coriander powder

tsp Kashmiri chilli powder (or regular chilli powder mild/hot)

Turmeric powder

1½ tsp Garam masala (Or curry powder)

Heat the pan to medium heat, add ghee and cooking oil. Once the oil is hot  and the ghee is melted, add cinnamon stick, cardamom pods, and cumin seeds.

Let the spices sizzle for a few seconds and add the onion slices and cook until soft and translucent. Then add the garlic paste, ginger paste, and green chillies. Stir it well until the onions are light golden brown, then add the tomatoes.

Cook until the tomatoes are soft and the oil starts to separate. Then add the chicken pieces, salt, and ground spices ( Kashmiri chilli powder, turmeric, coriander powder, and 1 tsp of garam masala ).

Combine everything well and continue cooking for 2-3 minutes with medium heat. Then add water and bring it to a simmer. Close the lid and continue to cook for another 15-20 minutes or until the chicken is tender.  ( Stir occasionally and add more water if needed. )

Now add half of the spinach and stir everything well. Once the spinach is soft, add the rest of the spinach and combine well with the rest of the ingredients.

Sprinkle a half teaspoon of garam masala and dried fenugreek leaves. Cook for 1-2 minutes or until the spinach is cooked through and the curry sauce reach to your desire consistency. ( Make a taste test and add more salt and water if needed. )

Serve immediately with fluffy basmati rice, naan, or chapati.

This isn't full blown Indian restaurant cooking but it's a lot closer than most recipes out there...

nearly restaurant style chicken saag

onions (- coarsely chopped)

vegetable oil

water

boneless, skinless chicken thighs

cumin powder

coriander powder

chili powder

tsp kasoor methi (- dried fenugreek leaves)

tsp garam masala

tbsp garlic ginger paste

tomato paste (diluted to the consistency of tomato sauce)

oz frozen spinach ((frozen weight) thawed and drained)

Place the onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the onions are soft and translucent. This takes 10 minutes in my &nbsp;1100 watt microwave. I can't predict how long it will take in yours...

Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly. Place the onions, 2 tbsp vegetable oil and 3/4 cup of warm water in a blender and puree until smooth. Set aside.

The onion paste

In a small bowl, combine the cumin, coriander, turmeric, garam masala, Kashmiri chili powder, kasoor methi and salt. This is your spice mix.

Heat 3 tbsp vegetable oil in a pot over medium heat until it shimmers.&nbsp;

Add the garlic ginger paste and cook until it stops spluttering.&nbsp;

Turn the heat to medium low.&nbsp;Add the spice mix and stir continuously until it starts to smell really good - around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over.

Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute.

Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for 3-4 minutes. Don't worry if it seems a bit dry. The chicken will release juices as it cooks and you should be left with a nice amount of sauce.

Turn the heat down to medium low. Add the chicken and stir. Cover and simmer until the chicken is done. It's done when you measure the internal temperature and it says 170F, about 12-15 minutes. There's no other way to really tell when chicken is cooked. Get an instant read thermometer if you haven't already bought one. Just do it! That's what the pros do.&nbsp;

Add the thawed spinach and stir to distribute it. If the curry is a bit thick add a bit of water or chicken stock and stir. Let the chicken saag simmer another minute or so. Taste for salt and adjust as needed.

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