Description
Chicken Tikka Saag is a mouthwatering dish that pairs marinated, spiced chicken with a creamy spinach curry. The smoky flavors of the chicken tikka complement the earthy richness of the saag, making this dish a restaurant-quality meal you can easily recreate at home!
Ingredients
For the Chicken Tikka:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust for spice level)
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- Salt, to taste
For the Saag (Spinach Curry):
- 2 tablespoons ghee or vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, finely chopped (or 1/2 cup canned crushed tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon chili powder (optional, for extra heat)
- 4 cups fresh spinach leaves (or 1 lb frozen spinach, thawed and drained)
- 1/2 cup heavy cream or coconut milk
- Salt, to taste
Optional Garnish:
- Fresh cilantro, chopped
- Lemon wedges
Instructions
Marinate the Chicken Tikka:
In a large bowl, combine the yogurt, lemon juice, cumin, coriander, paprika, turmeric, garam masala, chili powder, garlic, ginger, and salt. Add the chicken pieces and toss to coat them evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.Cook the Chicken Tikka:
- Oven Method: Preheat your oven to 425°F (220°C). Place the marinated chicken pieces on a baking sheet lined with foil and bake for 15-20 minutes, flipping halfway through, until cooked through and slightly charred.
- Stovetop Method: Heat a grill pan or skillet over medium-high heat. Add a little oil, then cook the chicken pieces for 4-5 minutes per side, or until fully cooked and slightly charred. Set aside.
Prepare the Saag (Spinach Curry):
Heat the ghee or vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and golden brown.Add the Aromatics and Spices:
Stir in the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder. Cook for 1-2 minutes until fragrant.Cook the Tomatoes:
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.Add the Spinach:
Stir in the spinach leaves. If using fresh spinach, cook until wilted (about 3-4 minutes). If using frozen spinach, cook until heated through.Blend for a Creamy Texture (Optional):
For a smoother sauce, use an immersion blender to puree the spinach mixture to your desired consistency. You can skip this step if you prefer a chunkier texture.Finish the Saag:
Stir in the heavy cream or coconut milk and season with salt to taste. Simmer for 2-3 minutes to let the flavors meld.Combine Chicken and Saag:
Add the cooked chicken tikka pieces to the saag and stir gently to coat the chicken in the spinach curry. Simmer for another 5 minutes.Serve:
Transfer the Chicken Tikka Saag to a serving dish and garnish with fresh cilantro. Serve hot with steamed rice, naan, or roti.
Notes
- You can use frozen spinach for convenience, but fresh spinach will give the dish a brighter flavor.
- To make the dish dairy-free, use coconut milk instead of heavy cream and plant-based yogurt for the marinade.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or microwave.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 portion
- Calories: ~ 300 kcal
- Sugar: 4 g
- Sodium: ~ 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg