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Chicken Saag

Chicken Saag


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 1 1-inch piece of fresh ginger root, peeled and grated

  • 1 chili pepper, sliced or chopped, such as Fresno, or other small red chili pepper

  • 3-4 cloves garlic, chopped

  • Salt

  • 1 tablespoon ground cumin (a scant palmful)

  • 1 tablespoon coriander (a scant palmful)

  • 2 teaspoons turmeric (2/3 palmful)

  • 1/4 teaspoon ground cardamom or 2-3 crushed cardamom seed

  • 4 small ripe plum tomatoes or 2 organic vine-ripe tomatoes, seeded and finely chopped

  • 1 1/2 cups chicken stock

  • 2 packages frozen chopped organic spinach, defrosted and wrung of excess liquid

  • 1 1/2 pounds chicken breasts or breast tenders, cut into 1 1/2-2-inch chunks


Heat a deep skillet over medium-high heat with the EVOO. Add the butter and melt. When the butter foams, add the onion, ginger, chili and garlic; season with salt and the spices. Sauté to tender, 5-6 minutes, then add the tomatoes and cook for 2-3 minutes more. Add to a food processor along with stock and spinach. Purée into a smooth thick sauce, return to the pan and bring to a bubble. Reduce the heat to a simmer and poach the chicken in the sauce for 6-7 minutes, until cooked through. Serve with grilled, buttered naan bread or prepared rice with cardamom seed alongside. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit