Chicken Saagwala
2 servings
Ingredients
2 teaspoons vegetable oil
1 onion, chopped
½ 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
¼ teaspoon ground turmeric
¼ teaspoon garam masala
¼ teaspoon ground cayenne pepper
1 bay leaf
1 cup finely chopped fresh spinach
2 teaspoons plain yogurt
½ cup skim milk
Instructions
Step 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.
Step 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.
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