One Pot Chicken Saag (BIR Style)

Ingredients

• 3 tbsp Vegetable oil
• 300 g Chicken breast (cut into bite-sized pieces)
• 1 tbsp Garlic and ginger paste (equal parts garlic and ginger blended with a little water)
• 1 tbsp Mixed powder (BIR style spice blend (typically turmeric, coriander, cumin, and paprika))
• 0.5 tsp Kashmiri chili powder (adjust for heat preference)
• 0.5 tsp Salt (or to taste)
• 1 tbsp Tomato paste (mixed with a little water to form a liquid consistency)
• 200 g Fresh spinach (roughly chopped)
• 1 tsp Dried fenugreek leaves (Kasuri Methi) (crushed between palms)
• 0.5 tsp Garam masala (for finishing)
• 1 tbsp Fresh coriander (chopped, for garnish)

Steps

1. 1

   Heat 3 tablespoons of vegetable oil in a pan or wok over medium-high heat.

2. 2

   Add the chicken breast pieces to the hot oil and fry for 3-4 minutes until the chicken is sealed and turns white on all sides.

3. 3

   Add 1 tablespoon of garlic and ginger paste to the pan. Stir well and cook for 1 minute until the raw smell disappears.

4. 4

   Reduce the heat slightly and add 1 tablespoon of mixed powder, 0.5 teaspoon of Kashmiri chili powder, and 0.5 teaspoon of salt. Stir to coat the chicken in the spices.

5. 5

   Pour in the diluted tomato paste. Stir and cook for 2-3 minutes, allowing the spices to cook through and the oil to begin separating.

6. 6

   Add the chopped fresh spinach to the pan. It will look like a lot, but it will wilt down significantly. Stir it into the chicken and spice mixture.

7. 7

   Cover the pan with a lid and cook for 5-7 minutes on medium-low heat. The spinach will release its own moisture, creating a thick sauce.

8. 8

   Remove the lid and stir in 1 teaspoon of crushed dried fenugreek leaves (Kasuri Methi) and 0.5 teaspoon of garam masala.

9. 9

   Continue to simmer for another 2-3 minutes until the sauce reaches your desired thickness and the chicken is fully cooked through.

10. 10

    Garnish with fresh chopped coriander and serve hot with naan or pilau rice.

Notes

If the curry looks too dry after adding the spinach, you can add a splash of hot water. The 'Mixed Powder' mentioned is a staple in BIR cooking, usually consisting of equal parts turmeric, cumin powder, coriander powder, and mild curry powder.

Nutrition per serving

• main
• chicken
• spinach
• curry
• BIR
• Indian
• one-pot
• gluten-free