Chicken Saag

Ingredients

Ingredients

• 1 rotisserie chicken, shredded
• 30 ounces fresh spinach
• 2 large onions, minced
• 6 cloves garlic, minced
• 1 inch piece fresh ginger root, minced (or paste) (ITbsp paste)
• 20 oz crushed tomatoes
• 2 Tbsp ground coriander
• 1 tsp cayenne pepper (or more for spicier)
• 1 Tbsp ground turmeric
• 1/4 cup milk
• 2 Tbsp garam masala
• 2 tsp cardamom
• 2 tsp cloves
• 1 Tbsp salt
• 8 Tbsp sour cream
• 2 Tbsp butter
• Rice or naan

Directions

Directions

1. Steam or boil spinach. (I put it in a large skillet with 1/2 cup of water and kind of stir it around until its small and withered), then place into a blender and blend until chopped. (Some recipes have this almost at a paste consistency - I leave mine a big larger than that. Usually just a few seconds on the blender).
2. Mince onions, garlic, and ginger. Place into skillet and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes.
3. Pour in tomatoes, coriander, cayenne pepper, turmeric, cardamom, cloves, and salt. Stir in 1 Tbsp water and cook, stirring frequently, for about 10 minutes.
4. Pour in the milk, stir to combine.
5. Add shredded chicken to the skillet.
6. Bring the mixture to a simmer, reduce heat, cover, and simmer until chicken is tender, about 20 minutes.
7. Stir the spinach and garam masala into the skillet and cook until the spinach starts to stick to the pan, about 15 minutes.
8. Stir in the sour cream and bring the mixture to a simmer. Remove from heat and stir in butter.
9. Serve with rice or naan