Chicken Saag

Ingredients

• 1 kg Chicken pieces
• 500 g Frozen spinach, thawed and drained
• 3 Onions, sliced finely
• 4 Black cardamom pods, whole
• 2 tablespoons Canola Oil
• 3 tablespoons TANDOORI PASTE
• 185 ml Plain yoghurt
• Salt to taste
• Vinegar to taste
• 5 Bay leaves

Optional:

• ½ bunch Fresh coriander, chopped.

(The generic term for ’saag’ is ‘leafy greens’ such as English spinach. As an alternative to frozen spinach use roughly chopped English spinach steamed in microwave)

Directions

Heat oil in saucepan over medium heat, and sauté onions until golden-brown, together with cardamom and bay leaves.
Add chicken and brown on low heat.
Then add TANDOORI PASTE, mix well and continue to cook on low heat until aromatic.
Add salt to taste.
Add the yoghurt gradually, stirring frequently until all the yoghurt is incorporated.
Add sufficient hot water to cover and simmer (covered) until chicken is cooked.
Stir in the spinach, mix well, cover and leave to simmer on low heat for another 10 minutes.
Add vinegar if required, taste for salt, and stir in the (optional) chopped coriander.

Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.

Serves 6