Chicken saag from Fine Cooking Magazine, Apr/May 2018 (page 73) by Joanne McAllister Smart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chicken marinates up to 1 day.

  • rionafaith on September 05, 2020

    The cream makes this MUCH richer and heavier than the usual saag, it's basically creamed spinach with subtle Indian spices and some chicken mixed in. I used a whole jalapeño and it was still very mildly flavored. Good but not really what I think of when I think of saag.

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