Chicken Saagwala

Chicken Saagwala
  • 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


  1. 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.
  2. 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.

05/17/2018
Chicken Saagwala, recipe PT15M PT1H 5 455 calories

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