Equipment
Ingredients
Chicken and Marinade
- 600 g boneless skinless chicken thighs, cut into 3cm pieces
- 3 g kosher salt
- 2 g turmeric powder
Spinach Puree
- 500 g fresh spinach, washed and tough stems removed
- 10 g green chilies, roughly chopped, seeds removed for less heat
- 60 ml water
Curry Base
- 45 g ghee
- 200 g yellow onion, finely diced
- 30 g ginger garlic paste
- 150 g tomatoes, pureed or finely diced
- 8 g coriander powder
- 5 g cumin powder
- 5 g kashmiri chili powder
- 3 g garam masala
- 5 g kosher salt
Finishing
- 45 ml heavy cream, room temperature
- 2 g dried fenugreek leaves, crushed
Nutrition (per serving)
Method
In a mixing bowl, toss the chicken thigh pieces with salt and turmeric. Let it marinate at room temperature while preparing the other ingredients.
Bring a large pot of water to a boil (100°C/212°F). Submerge the spinach for exactly 60 seconds until bright green and wilted. Immediately transfer the spinach using a slotted spoon to an ice water bath to stop the cooking process and preserve the color.
Drain the chilled spinach and squeeze out excess moisture. Transfer to a blender with the green chilies and 60ml of water. Blend until a smooth puree forms.
Heat half the ghee (22g) in a large heavy-bottomed pot over medium-high heat. Add the marinated chicken pieces in a single layer and sear until lightly browned on the edges. Remove the chicken from the pot and set aside.
Reduce heat to medium. Add the remaining ghee and the diced onions to the same pot. Sauté until the onions are deeply golden brown and softened, scraping up any browned chicken bits from the bottom.
Stir in the ginger garlic paste, coriander powder, cumin powder, Kashmiri chili powder, and salt. Cook for 1 minute until fragrant. Pour in the pureed tomatoes and cook until the oil begins to separate from the masala mixture.
Pour the spinach puree into the pot and return the seared chicken along with any resting juices. Stir to combine, reduce heat to low, cover, and gently simmer. Cook until the chicken is tender and reaches a safe internal temperature of 74°C/165°F.
Remove the pot from the heat. Stir in the garam masala, heavy cream, and crushed dried fenugreek leaves (kasuri methi). Taste and adjust seasoning if necessary. Let rest for 5 minutes before serving.
Chef's Notes
- Chicken thighs are highly recommended over breasts because their higher fat and connective tissue content allows them to withstand simmering without becoming chalky.
- Kasuri methi (dried fenugreek leaves) is the secret restaurant ingredient. Crushing it between your palms before adding releases its essential oils and provides an authentic, earthy aroma.
- The ice bath (shocking) during the spinach prep is non-negotiable if you want a vibrant, emerald-green saag. Heat destroys chlorophyll, and the rapid cool-down halts this process.
- Always exercise caution regarding cross-contamination when handling the raw chicken during the searing step. Wash hands, utensils, and surfaces thoroughly.
- For the smoothest texture, ensure your tomatoes are blended completely. If you prefer a rustic saag, you can finely chop both the spinach and tomatoes instead of blending.
Storage
Refrigerator: 3 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 2 months — Freeze without the finishing cream. Thaw in refrigerator before reheating.
Reheating: Warm gently on the stovetop over medium-low heat or in a microwave, stirring occasionally, until it reaches an internal temperature of 74°C/165°F.
