Chicken Saagwala
Ingredients
- 2 teaspoons vegetable oil
- 1 onion, chopped ⓘ
- 1/2 pound skinless, boneless chicken breast halves, cut into 1-inch pieces ⓘ
- 1 teaspoon tomato paste ⓘ
- 1 (2 inch) piece cinnamon stick ⓘ
- 1 (1 inch) piece fresh ginger root, peeled and minced ⓘ
- 1 clove garlic, minced ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/4 teaspoon ground turmeric ⓘ
- 1/4 teaspoon garam masala ⓘ
- 1/4 teaspoon ground cayenne pepper
- 1 bay leaf ⓘ
- 1 cup finely chopped fresh spinach
- 2 teaspoons plain yogurt ⓘ
- 1/2 cup skim milk ⓘ
Instructions
- Heat vegetable oil in a large skillet over medium heat; cook and stir the onion in the hot oil until lightly browned, 5 to 8 minutes. Stir the chicken breast chunks, tomato paste, cinnamon stick, ginger, garlic, coriander, turmeric, garam masala, cayenne pepper, and bay leaf in with the chicken; cook and stir until the chicken is opaque and the spices are fragrant, about 10 minutes.
- Stir in the spinach; cook and stir until wilted, about 5 minutes. Mix in the yogurt into the mixture until integrated; stir in the skim milk until thoroughly mixed. Cover the skillet, bring to a simmer, and reduce heat to low; allow to simmer until the chicken is no longer pink inside and the sauce has begun to thicken slightly, about 10 minutes.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).