Saag Chicken

Here's the complete process to cook Saag Chicken, a delicious Indian dish made with chicken and leafy greens (commonly spinach). I'll include the ingredients, time required, cooking process, and approximate calorie information for your reference.

Ingredients:

• 500g boneless chicken, cut into pieces
• 2 bunches of fresh spinach leaves (about 500g)
• 1 onion, finely chopped
• 3 tomatoes, pureed or finely chopped
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise (adjust according to your spice preference)
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to your spice preference)
• 1 teaspoon garam masala
• 1/4 cup fresh cream
• 2 tablespoons oil or ghee (clarified butter)
• Salt to taste

Cooking Time: Approximately 45 minutes Serves: 4

Calorie Information (Approximate):

• Saag Chicken (1 serving): 300-350 calories
• Steamed Rice (1 cup cooked): 200-250 calories
• Roti (1 piece): 100-150 calories

Now, let's move on to the cooking process:

1. Wash the spinach leaves thoroughly. Bring a pot of water to a boil, add the spinach leaves, and blanch them for 2-3 minutes. Drain the water and immediately transfer the spinach to a bowl of cold water to retain its green color. Drain again and blend the spinach into a smooth puree. Set aside.
2. Heat oil or ghee in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
3. Add the finely chopped onion and sauté until it turns golden brown.
4. Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute or until the raw aroma disappears.
5. Add the pureed or finely chopped tomatoes. Cook until the tomatoes become soft and mushy.
6. Now, add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute to let the spices release their flavors.
7. Add the chicken pieces to the pan and cook until they are browned and sealed on all sides.
8. Add the spinach puree and salt to taste. Stir everything together and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
9. Stir in the fresh cream and cook for another 2-3 minutes.
10. Saag Chicken is now ready to be served.

Serve hot with steamed rice or roti.

Please note that the calorie information provided is an approximate estimate and may vary based on the specific ingredients and cooking methods used.