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Chicken Saag

Ingredients

  • 6 chicken thigh
  • 25 gm butter or ghee
  • 2 tablespoon goan to bombay
  • 1 onion
  • 1 teaspoon garlic
  • 2 tablespoon tandoori paste
  • 500 ml chicken stock
  • 500 gm frozen spinach
  • 1 tin coconut cream
  • 1 teaspoon lemon juice
  • 1 teaspoon whatevz mum or man grind

Instructions

  • Slice chicken thigh, and marinate in the goan to bombay seasoning.
  • Dice onion and cook off in a large casserole dish, add the garlic, and tandoori paste and stir well. Add the spinach , and the chicken stock. Stir well, and simmer for around 5 minutes.
  • Add coconut cream
  • Blend well with a stick blender till very smooth sauce has formed.
  • Sear off the chicken in batches in the remainder of the ghee.
  • Add to the spinach sauce. Season well with salt of choice and stir.
  • Either simmer for 40 minutes on a medium heat till chicken is tender and sauce flavor well developed, or pop the whole casserole dish with a lid on, in the oven at 180 for 40 minutes.
  • Stir well and serve with rice and naan.