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Chicken Saag with Paneer

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Dinner Indian
Chicken Saag with Paneer
Ingredients
  • 2 1/2 pounds boneless, skinless chicken thighs, cubed
  • 2 tablespoons olive oil, divided, or more as needed
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons ground coriander, divided
  • 2 teaspoons garam masala, divided
  • salt and ground black pepper to taste
  • 1 (8 ounce) package fresh spinach
  • 1/4 tablespoon butter
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 3 fresh red chile pepper, minced
  • 2 tablespoons minced fresh ginger root
  • 5 fresh curry leaves
  • 5 cardamom pods
  • 1 teaspoon mustard seed
  • 1 teaspoon ground turmeric
  • 1/2 (8 ounce) can tomato paste
  • 2 (6.5 ounce) cans tomato sauce
  • 1 teaspoon honey
  • 12 ounces paneer, diced
  • 1/4 cup heavy cream, or more to taste
Instructions
1
Apply a generous amount of olive oil to the chicken, using approximately 1 tablespoon. Sprinkle a blend of spices over the chicken, comprising 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2
Heat a skillet over medium-high heat. Introduce the chicken into the skillet and cook, stirring occasionally, until it is nicely browned and cooked through, approximately 10 minutes. Set the chicken aside.
3
Prepare a separate pan over medium heat. Add oil, approximately 1 tablespoon, and introduce spinach; season with salt. Cover the pan and cook until the spinach is wilted, taking around 2 to 3 minutes. Remove from heat and set aside.
4
Melt butter in the same skillet used for cooking the chicken over medium-high heat. Sauté onion and a pinch of salt in the hot pan until it has softened, stirring to gather any browned bits left behind from the chicken, taking around 5 to 7 minutes. Introduce garlic, chile peppers, and ginger; cook for approximately 1 to 2 minutes. Add olive oil if necessary.
5
Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, taking around 1 to 2 minutes. Introduce tomato sauce, honey, and sautéed spinach; reduce heat to low.
6
Blend the sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, taking around 10 to 20 minutes.
7
Remove from heat. Introduce the chicken back into the skillet and stir in paneer and heavy cream.