Hellow! Hellow! How long has it been since you heard from me? To me it feels like yeeeears, but it has in fact only been 3 months! (Ha, only!) That might as well translate to 3 years in the world of blogging. But I am back, and I've totally got your back if you're looking to make some restaurant-style Indian food that doesn't need too many ingredients.
But first, kindly do allow me to clear some things up about why the hale I have been MIA from this blog of mine.
First, we moved!! Srsly! This move was waaay harder than I thought (what's an easy move?). After almost a decade living in apartments we moved into our new small cape that we adore, and I've been going kuhrazee trying to fill up this entire place which I promise you my credit card can vouch for. And this move was twice as hard, especially because for reason number two, which is....
We're expecting again! Woo Hoo! Yeah! And oh we just happen to be having TWINS! Hope you were sitting down. I certainly wasn't when I found out...
I mean, all my wife was allowed to do was point at things and I was the one who picked things up and put them down. So! There! Plus dealing with a 4 year old and a wife expecting with twins, who's practically chore-free is WHOLE different ball game. And that day job of mine. Aye aye.
Anyway, I think we've made enough progress on the house front to start cooking real food vs. beer and sliced bread, and maybe sneak in a few recipes to share with you all. So I ask thee—my trusted blog readers—please bear with me as I (we) go through this completely life-altering phase, that is going to turn my life upside down in the most sweetest possible way. ❤️
On to the recipe then? This is the easiest thing you'll ever make. And trust you me, after a few weeks I'll be all about these shortcut recipes, that also taste amazing, and the ones that'll kick your local Indian restaurant's butt real good! Just follow along...
Restaurant-Style Chicken Saag Recipe
1 medium onion
4 ripe tomatoes
1 bag frozen spinach
1 lb boneless skinless chicken thighs (chopped in small pieces and lightly seasoned with salt+pepper)
2 inch piece of fresh ginger
4 cloves garlic
2 tbsp coriander powder
The usuals suspects:
2 tbsp oil
Red chili powder (as adventurous as you are)
Splash of cream to top off
COOKING TIP: In case you have trouble finding coriander powder, you can easily locate an ethnic (Indian) grocery store in your area by clicking 👉 here 👈
Ok, let's crank this one out.
Step 1: Add onions into a food processor/blender along with peeled garlic and ginger. Save time, don't bother chopping well or anything (I did though—genius) and puree. Transfer to a bowl.
Step 2: Roughly chop the tomatoes and add to the food processor, and puree. Set aside.
Step 3: Add 2 tbsp oil to a medium hot pan and the onion and ginger garlic paste. Season with salt and sautee about 10 minutes, stir regularly, till it's golden (ish) color.
Step 4: Add the coriander powder and the red chili powder. Toast the spices for another minute. Marvel at the art in your pan. Take photo. Frame it.
Step 5: Add the tomato puree and stir for a minute. Then cover and simmer for at least 10 minutes, till the sauce releases the oils and till it's bubbling consistently.
Step 6: Add the frozen spinach and some salt. Stir and coat the sauce evenly. Cover and simmer for another 10 to 15 minutes.
COOKING TIP: If you like your spinach creamy, this is the time to puree that with a hand blender or something that'll do the job, I left mine chunky for some texture.
Step 7: Add the chicken pieces and stir evenly. Cover for another 10 minutes and simmer. And then you are done my friends! Done!
To top things off, you could add a dash of cream and server it with some Naan or Roti, or even some fresh cooked rice, there isn't a wrong way to eat this.
I hope you guys love Chicken Saag as much as I do, and it is a hit at our place, with my beautiful wifey loving it a lot! Plus if the kiddos eat it too, its super healthy and nutritious. So go for it and let me know how it goes!
Love Hugs & Nomaste