Indian Chicken Saag – chicken breast fillet with spinach

Ingredients for 3 servings:

• 3 half chicken breast fillets, diced
• 5 clove(s) garlic, chopped
• 2 onions, chopped
• 1 cm ginger, chopped
• 2 tomatoes, from the can
• 200 g leaf spinach, frozen
• 1 tsp salt
• 1 pinch(s) clove(s) powder
• 1 tsp cayenne pepper
• 1 tsp coriander
• ½ tsp turmeric
• 2 cardamom capsules
• 5 tbsp milk or cream
• 7 tbsp vegetable oil
• 1 tsp spice mix (garam masala)
• 1 tbsp butter
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Chicken Saag or Murgh Saag

Fry the fillet pieces in 4 tablespoons of oil until lightly browned. Remove from the pan and let cool. Cook the spinach, still unthawed, in a little water until soft and also let cool. Then puree the spinach with a little milk in a blender. Gently brown the finely chopped garlic, onions, and ginger in the remaining oil in the pan. Add the tomatoes, salt, cayenne pepper, coriander, turmeric, and cardamom pods and cook with 2-3 tablespoons of water until a sauce forms. Then stir in the chicken pieces and milk and continue to simmer. After about 10 minutes, add the spinach and garam masala and simmer for another 10 minutes. Stir in the butter before serving. This dish tastes great with rice, bread, or potatoes.