Description
Chicken Tikka Saag brings a sizzling spin to traditional Indian cuisine that’ll make your taste buds dance with excitement. Creamy spinach and tender chicken chunks create a delicious meal perfect for spice lovers seeking authentic flavors from Northern India.
Ingredients
Scale
Main Proteins:
- 1 lb boneless, skinless chicken breast or thighs
- 4 cups fresh spinach leaves
Spices and Seasonings:
- ½ teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- ¼ teaspoon chili powder
- Salt
Supporting Ingredients:
- ½ cup plain yogurt
- 2 tablespoons ghee or vegetable oil
- 1 medium onion
- 2 medium tomatoes
- ½ cup heavy cream or coconut milk
- 1 tablespoon lemon juice
- 2 garlic cloves
- 3 garlic cloves
- 1-inch piece of ginger
- 1-inch piece of ginger
- Fresh cilantro
- Lemon wedges
Instructions
- Mix ½ cup yogurt, 1 tablespoon lemon juice, and all spices in a bowl. Coat 1 lb chicken pieces completely, ensuring each chunk is thoroughly covered. Refrigerate for 30-45 minutes.
- Heat oven to 425°F. Spread marinated chicken on a foil-lined baking sheet. Roast for 18 minutes, turning halfway through until edges turn golden brown.
- Melt 2 tablespoons ghee in a large skillet over medium heat. Sauté 1 chopped onion for 6 minutes until translucent and soft.
- Add 3 minced garlic cloves and 1-inch grated ginger. Stir for 45 seconds until aromatic and fragrant.
- Incorporate 2 chopped tomatoes and spices. Cook for 4 minutes, stirring continuously to prevent sticking.
- Add 4 cups fresh spinach leaves. Reduce heat and cook until leaves wilt completely, approximately 3 minutes.
- Pour ½ cup heavy cream into the spinach. Stir gently and simmer for 2 minutes to blend flavors.
- Fold roasted chicken pieces into spinach mixture. Ensure each piece gets coated with creamy sauce.
- Season with salt to taste. Garnish with fresh chopped cilantro before serving hot.
Notes
- Marinate chicken for at least 30 minutes to allow spices to penetrate deeply and tenderize the meat.
- Choose fresh spinach when possible for the brightest flavor and most vibrant green color in your saag.
- For a lighter version, swap heavy cream with Greek yogurt or coconut milk to reduce calories without losing creamy texture.
- If avoiding dairy, substitute ghee with olive oil and use coconut milk instead of cream for a completely plant-based adaptation.
- Prep Time: 30 minutes
- Cook Time: 40-47 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 293 kcal
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg