Emulsifier Free Chicken Saag
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp garlic-infused oil, divided
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 cup scallion green tops, thinly sliced (about 1 bunch)
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, drained
- ½ cup chicken broth
- 10 oz fresh baby spinach
- ½ cup plain lactose-free yogurt
- 1 tbsp fresh lemon juice
For serving
- cooked basmati rice, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry and season with 1/2 tsp salt and the black pepper. Heat 2 tbsp of the garlic-infused oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and cook for 2 minutes more, then transfer to a plate — the chicken will not be cooked through at this stage.
- 2
Reduce the heat to medium and add the remaining 1 tbsp garlic-infused oil to the same pan. Add the scallion green tops and cook, stirring, until softened and bright green, about 2 minutes. Add the grated ginger and cook until fragrant, about 1 minute.
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