{"id":629,"date":"2009-12-04T14:41:03","date_gmt":"2009-12-04T21:41:03","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=629"},"modified":"2011-08-29T11:53:39","modified_gmt":"2011-08-29T18:53:39","slug":"chicken-saag","status":"publish","type":"post","link":"https:\/\/recipes.cuppylicious.net\/?p=629","title":{"rendered":"Chicken Saag"},"content":{"rendered":"<div id=\"attachment_630\" style=\"width: 310px\" class=\"wp-caption alignright\"><em><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/12\/chicken_saag.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-630\" loading=\"lazy\" class=\"size-full wp-image-630 \" title=\"chicken_saag\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/12\/chicken_saag.jpg\" alt=\"Chicken Saag with rice and naan\" width=\"300\" height=\"222\" \/><\/a><\/em><p id=\"caption-attachment-630\" class=\"wp-caption-text\">Chicken Saag with rice and naan<\/p><\/div>\n<p>Total time:\u00a0 Approximately 1 hour and 20 minutes.<em><\/p>\n<p>Adapted from 1,000 Indian Recipes by Neelam Batra.<\/em><\/p>\n<p>2-4 chicken breasts, quartered<br \/>\n2 small bunches fresh spinach, coarsely chopped<br \/>\n1 large onion, coarsely chopped<br \/>\n4 quarter-sized peeled fresh ginger root + one 1-inch piece peeled fresh ginger root, julienned<br \/>\n3 large cloves fresh garlic, peeled + 1 clove minced<br \/>\n1\/4 c water<br \/>\n1\/4 c plain yogurt, whisked until smooth<br \/>\n2 Tbsp vegetable oil<br \/>\n1 Tbsp melted ghee (or butter)<br \/>\n2 Tbsp butter, at room temperature<br \/>\n1 large cinnamon stick (about 3 inches)<br \/>\n5 green cardamom pods, crushed lightly to break the skin<br \/>\n1-4 whole dried red chile peppers, such as chile de arbol (optional)<br \/>\n1 Tbsp ground coriander<br \/>\n1 tsp garam masala<br \/>\n1 tsp dried fenugreek leaves<br \/>\n1\/2 tsp ground paprika<br \/>\n1\/2 tsp salt, or to taste<\/p>\n<p>On medium heat, cook chicken pieces until they turn white on all sides (or lightly browned) and the juices run clear (about 5 minutes, depending on how big your chicken chunks are). Set aside.<\/p>\n<p>In a large pan, bring spinach, onion, ginger slices, whole garlic and water to a boil. Reduce heat to medium-low and simmer, covered, until the spinach is wilted (about 10 minutes). Remove from heat and let cool 5-10 minutes. Pulse lightly in a food processor until just minced (don&#8217;t make a puree!!). Return the spinach mix to the pan.<\/p>\n<p>In a small pan, heat the oil and ghee on medium-high. Add the cinnamon, cardamom, and julienned ginger, stirring until the ginger sticks turn golden brown (about 3 minutes). Add the minced ginger, coriander, garam masala, fenugreek, and salt and quickly stir. Slowly add the yogurt (one dollop at a time), stirring constantly to blend it in with the spices.<\/p>\n<p>Immediately after adding all the yogurt, add the entire yogurt spice mix to the spinach mix. Add chicken pieces to spinach mix, cover and simmer on medium-low for 25-30 minutes.<\/p>\n<p>In a small pan, heat the remaining butter and cook the dried chiles for about a minute. Remove from heat, stir in the paprika, then lightly swirl into the spinach mix just before serving. (If you&#8217;re doing without chiles, just sprinkle the top of the dish with some paprika before serving.)<\/p>\n<p>Shown here with homemade naan and plain white rice.<\/p>\n<blockquote><p>You might want to pick out the cinnamon stick and cardamom pods before you serve this dish so someone doesn&#8217;t try to eat them; that&#8217;d be rather unpleasant.<\/p>\n<p>I crushed my red peppers before putting them in the frying pan.<\/p>\n<p>This recipe dirties up a lot of dishes. You could cut back on them by reusing your chicken frying pan to fry your spices, and you could probably skip the butter-frying of your peppers at the end, too. Just omit the butter entirely and add the peppers and paprika straight to the dish.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Spinach and chicken and a whole lot of flavor. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,11,56,14,4],"tags":[6,78,55],"_links":{"self":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/629"}],"collection":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=629"}],"version-history":[{"count":5,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/629\/revisions"}],"predecessor-version":[{"id":1187,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/629\/revisions\/1187"}],"wp:attachment":[{"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=629"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=629"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=629"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}